A PLEASING PASSAGE MEAL
It’d been a long passage from New Zealand aboard Toyatte, our Westsail 32. We’d left for Vanuatu on the back of a gale, complete with hail and gusty winds. An albatross escorted us north, and sloppy seas rocked us queasy as we vigilantly trimmed sails. For the next couple of days, we listened over the radio to reports of boats slowing down in headwinds and building seas.
Conditions calmed for two days, and we finally crossed the invisible line back into the tropics, greeted by a circling tropic bird — but by nightfall, lightning danced on the horizon.
The next morning, we were tired and frustrated. We were 60 miles from Aneityum island with nine more hours of daylight. To avoid a night of heaving-to offshore in big seas, we hand-steered to maximize speed, raising more sail in diminishing winds, surging ahead at a steady 7 knots all day. Finally, we were in sight of the island — we’d arrive before dark! As dinnertime approached, I hustled below to prepare this quick one-pot curry: It requires limited fresh ingredients and cooks quickly, making it an easy and pleasing passage meal. Before long, we turned into the pass, lowered sail, and coasted into a calm anchorage. A cool breeze blew through the hatch as I put the finishing touches on dinner. Surrounded by green hills and a pink sunset sky, we relaxed and savored our tasty reward.