This was dinner last night.
100% plant-based and Indian-ish.
100% plant-based because the vegan daughter was home from college. Indian-ish because it wasn’t exactly authentic Indian cuisine.
At first, I thought I was going to make some kind of a vegan Mexican/Southwest rice bowl-type of meal, but as the sofrito was getting sautéed, through the kitchen window I spied the row of potted herbs on the patio. One of them was looking lush and tropical. It was the curry leaf plant.
I decided it was time to harvest and give the leaves a try. As soon as I added them to the sofrito, the whole skillet – no, the whole kitchen! – was transformed into something decidedly Indian. It was wonderful!
Curry powder and garam masala were then further deployed and the end result was a deliciously enjoyable Indian meal! I’m pretty sure the highly aromatic curry leaves had a lot to do with that.
I need to make sure the curry leaf plant survives the winter!
Now It’s Features Time!
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Your dinner sounds delicious! I love my curry leaf plant but I almost never cook Indian food! I feel inspired 🙂 Thank you for hosting us again, I love the features but that pizza looks mighty tempting!
Petra x
I love Indian food but the options are limited where I live so most of the time I need to make it myself. It doesn’t taste the same as restaurant food but my family loves it, and that’s all that matters 😂
I am sure yours’ is delicious! We were spoilt living in London with so many excellent restaurants to chose from so it is pretty much the same here.
Another stellar party full of fun and inspiring ideas and recipes. Thank you for hosting. I’m bringing some LEMON HERB BAKED SALMON, CHICKEN CORDON BLEU MEATBALL BAKE and BUFFALO CHICKEN SLOPPY JOES. Have a WONDERFUL weekend.