Sanguine Moon Curry

So many things about cooking seem so obvious once you learn them. I think my grandparents knew that food that ripens together usually has complimentary flavors but I didn’t know that tidbit of knowledge until recently and it has made cooking so easy. I went to the store and I found persimmons which I have never cooked with before but they were on sale and they were ripe so I picked a couple up. I also had some local oyster mushrooms and the sweet potatoes and arugula that I picked at the farm. By the time I got home it was pretty late and I didn’t really feel look cooking so I did what I often do when I don’t want to spend a lot of time in the kitchen, I made Thai food.

Actually, I don’t even know if you can really call it Thai food since it is so inauthentic hence the name Sanguine Moon Curry. The Sanguine Moon is also known as the Hunter’s Moon which is what follows the autumnal equinox. With the fall colors and the autumn vegetables I thought it made perfect sense.  This was a very lazy dish where the sum of the whole was definitely more than the parts. The persimmon added tannins and a certain astringent quality that worked so well with the sweetness of the lemongrass and the sweet potatoes. The quinoa also added an interesting nutty note to the dish that made it seem perfect for this time of year.

For the Quinoa

1 Cup of Quinoa in
1 teaspoon of coconut oil
2 Cups of broth or water,
Cover and steam for about 25 minutes

For the Curry

Saute until aromatic
1 Tablespoon of Massaman Curry Paste
Combine with
1/2 can of coconut milk
After a couple minutes Add
1/2 can of coconut milk
1 cup of broth
1 peeled & chopped persimmon
2 cups of chopped sweet potatoes
2 cups of chopped arugula
Cook until potatoes are soft about 20 minutes & Add
1 bunch of Oyster mushrooms
1/2 lime juice
1 tsp of sugar
Once the mushrooms are softened. Serve with a mound of Quinoa in the center and the curry around it topped with scallions. Enjoy!


7 thoughts on “Sanguine Moon Curry

  1. Jes

    It is sad how basic food knowledge has been lost over the past two or three generations. However, I see this curry in my future!

  2. twoveganboys

    Wow. This dish looks beautiful and sounds delicious. I have never tried persimmon.

    And in regards to pickled okra. Insert Homer Simpson voice “mmm pickled okra”. I love it!

  3. Lana

    I’ve never heard the word Saguine, but it is nice. It is my understanding that The hunter’s moon is also called the Harvest Moon which would be a great name and it also reminds me of that Neil Young song which is hauntingly beautiful. Persimmons huh? I’ve only really seen them used in displays. cool

  4. lazysmurf Post author

    Lana- Actually the Harvest Moon is the Moon before the equinox so it is in September. As someone with their masters in linguistics I am kind of surprised that you are unfamiliar with the word sanguine (hahaha you know I had to go there). It can mean cheerful and optimistic, bloody or ruddy colored. Mmmm ruddy.

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