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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Petra says
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
Angie says
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 😂