fry a diced spanish onion in a bit of olive oil
Add one tbsp curry, 1/2 tbsp cumin
Add one can Patak's Balta curry sauce (8% sodium, I checked, yes I am cheating a bit here by doing a canned curry, but I had to jump back into cooking somewhere)
Add one diced Kambucha squash (crazy looking japanese squash, arrived in my food box a few weeks back)
Add three or four leaves of Swiss Chard
Cook 25 minutes or so on low heat and serve over rice.
Not half bad really, very filling. Len and I have both fallen off the wagon a bit this week on portion sizes, so back at that aspect tomorrow. We're also both looking forward to getting back to getting some exercise tomorrow now that we're feeling better.
On the menu for this week:
Salad Green with fried wild mushrooms and a poached egg on top
Swiss Chard, Tofu, Avocado and Cucumber Dragon Bowl
Somethin' with yams cause there's too darn many in this house... thoughts anyone?