My Beautiful Birthday Dinner

May 23, 2012

Remember when I made those orange juice ice cubes with pieces of mango inside?  Perhaps you wondered what kind of drink besides orange juice they would taste good in?  Well, as I was making dinner on my birthday, I drank a tall glass of ginger ale with those very ice cubes.

Pretty and delicious!
I like to sip on something yummy while I cook.  Usually it's hot tea.  It helps me relax and puts me in the cooking mood.

If you are a longtime reader then you have probably noticed that I love bright colors.  I love wearing them, I love seeing them, and I love basking in their glow.  Really.  Looking at the beauty of rainbows lifts my spirits in a major way and is one of the reasons why I have a rainbow as the main picture for this blog.  For my birthday dinner, I made a hearty vegetarian curry that looked like a rainbow itself:
Beautiful!  Visually, I especially like the red pepper pieces next to the green peas.  Here's the recipe, which I got from allrecipes.

Vegetarian Korma


  • 1 1/2 tablespoons vegetable oil
  • 1 small onion, diced
  • 1 teaspoon minced fresh ginger root
  • 4 cloves garlic, minced
  • 2 potatoes, cubed
  • 4 carrots, cubed
  • 1 fresh jalapeno pepper, seeded and sliced (I left out.)
  • 3 tablespoons ground unsalted cashews (I left out.)
  • 1 (4 ounce) can tomato sauce (I used tomato juice)
  • 2 teaspoons salt
  • 1 1/2 tablespoons curry powder
  • 1 cup frozen green peas (I used canned)
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped (for convenience, use a whole red bell pepper)
  • 1 cup heavy cream
  • 1 bunch fresh cilantro for garnish (I left out.)


  1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Steam potatoes and carrots in a Zip n Steam bag-what I did. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.  If you steamed the potatoes in the microwave, then they are already tender!
  2. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.  Serve over rice.

Wow!  It's a rainbow in my bowl!  They tasted wonderful too, with the help of a little cream.  Hey, it was my birthday-if any day deserves cream, that day is it!

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