Tag Archives: Low-Carb

Photo by JIN Serves 2 Author Notes I love pretty much any kind of hearty food. But if I had to choose one, I would definitely go for a pot of hot stew or curry. I often call it a “belly warming food” :-). Being Korean, I grew up with soup and stew, which are

Bring a small saucepan of water to a boil. Add the lima beans and cook until tender. Drain and rinse under cold water. In a large skillet, heat 1 tablespoon of the oil. Add the onion, minced garlic and jalapeño and cook over moderate heat until softened, about 5 minutes. Transfer the onion mixture to

Ingredients:3 tbsp. fresh or frozen grated coconut1 tsp. cumin seeds2 cloves garlic, peeled1 small green Thai chile or 1/2 serrano, stemmed1 medium red onion, mincedKosher salt, to taste1⁄4 cup coconut or canola oil1 tsp. black mustard seeds2 tsp. ground turmeric1 small green papaya, peeled, seeded, and minced1⁄2 tsp. red chile powder, such as cayenne10 curry

One of the most characteristic dishes of the islands of Zanzibar is samaki wa kupaka: red snapper broiled over a jiko charcoal brazier and smothered in a creamy turmeric–coconut milk curry. Shane Mitchell, who researched the region for her book Far Afield, recommends hunting for the dish among the food stalls at the Forodhani Gardens night