Once in a while, you have a really BIG “Ah-hah!” moment. While preparing to write this post, I had one.
In the four years I’ve been blogging, I’ve never disclosed why curry is one of my favorite spices – and why I chose @TspCurry as my Twitter handle.
So, in contemplating The Recipe ReDux theme of “Sowing Seasonal Seeds,” I chose to create a recipe that would highlight my favorite spice, curry, along with a variety of seeds.
Part of the reason I’ve never really written much about curry is I use it in every day ways: scrambled eggs, baked potatoes, tomato soup, baked beans…even my 9-month old baby refuses to eat her mashed peas without a sprinkle of curry. The color of curry is also about the same color as my reddish-blonde hair; I’ve been told I have a head of curry-colored curls! Plus, I find Indian cuisine delicious.
So, while curry can be used every day, I took this simple flatbread recipe in the direction of India, combining it with mustard seeds and sesame seeds. As you have probably tasted, toasted sesame seeds are nutty and delicious. Mustard seeds have a warm heat that is made richer when toasted. When using B-vitamin-rich seeds in dishes, experiment with those less-used ones in your spice drawer: Caraway in soup, fenugreek in rice dishes, slightly crushed coriander in salad dressings or chutney. (This falafel recipe uses both seeds.)
My flatbread recipe actually originated as this naan recipe from the beautiful Indian Kitchen blog; but it took several turns along the way. I added a substantial amount of whole wheat flour, changed some ingredients/flavors, and left out the water – fearing the dough would be too sticky to fuss with. The resulting flatbread was heavier than bubbly naan, perfect for scooping up heftier dipping sauces (or drippy yogurt dips!) It would also be great for topping with pizza ingredients.
The kids and I seriously enjoyed the rich flavors right out of the pan of the warm toasted sesame and mustard seeds with the nutty whole wheat!
What’s your favorite way to use curry? Do you ever use mustard seeds or sesame seeds?