“Ask not what you can do for your country, ask what’s for lunch.”
It’s often the first question of the day, and typically repeated a number of times over, “What do you want to eat?” In an attempt to keep life uncomplicated, perhaps it would be prudent to not involve too many in the decision-making process.
Perhaps a better approach might be to ask what particular flavour profile your people are hoping for, or maybe what they would like as a side dish to accompany what you’re dreaming up.
For example; “Would you like broccoli or green peas in your vegetarian curry?” Or how about “Lentils or paneer?”
That’s the delightful quality of a nice veg curry… you can really create a different dish each time with a little shifting of this and that. As always, I like to give you the basic idea but urge you to build it your own way.
Menu Suggestion: Buttery Garlic Naan – OBVIOUSLY! A nice little dollop of raita is pretty much always a good idea as well which is essentially plain yogurt mixed with some grated cucumber and garlic. Surprisingly similar to Cucumber Leban
Wine Pairing: Welcome back to my lovely and most useful brother. “Curries are hard to pair, if you over think them. You want something light and crisp. I love the idea of the India/Portugal connection, so I suggest a white or rose wine from Vinho Verde. These wines are high in acidity, and very refreshing. Good with or without bubbles. It all depends on your mood!” Doesn’t it just though! Thanks, Greg!
- 1 medium eggplant, peeled, cubed and *salt purged*
- splash of mild flavoured oil for pan
- 15-20 large mushrooms thickly sliced
- 1 large onion, diced
- 2 cloves garlic, rough chopped
- 1" piece of ginger, peeled and minced
- 3 tsp curry powder (more or less to taste)
- 1 tsp cayenne
- 1 tsp cumin
- 2 medium red potatoes cut into bite sized chunks
- 2 cups broccoli florets
- 3 Roma tomatoes, rough chopped
- 1 tin coconut milk
- 1 cup vegetable broth
- 1 tin lentils (although chickpeas work just as nicely here)
- Before you begin any of your other work, I suggest setting your eggplant chunks into a colander and toss about with a bit of salt - this is salt purging and helps rid the eggplant of any bitter taste and also helps them brown more easily.
- Heat some mild flavoured oil in a large sauté pan
- Add mushrooms tossing with a pinch of salt to help them release their water more quickly, remove to a bowl once beginning to brown
- Add eggplant and cook until beginning to brown, add them to the bowl with the mushrooms
- Add a little more oil to the pan and toss in your onion stirring to coat and once it begins to sweat you can add your garlic and ginger stirring frequently.
- Add curry, cayenne and cumin, stirring to coat
- Add chopped tomatoes, coconut milk, veg broth, potatoes and broccoli florets, bring to a very gentle simmer.
- Add eggplant and mushrooms around the same time you start your rice (about 20 minutes prior to serving)
- Serve with rice, chopped green onions and a bit of Raita or plain yogurt