Good veggies for a curry?
Discussion
I've got a great recipe for a butter chicken made with chicken tikka.
However we have a veggie friend coming for dinner.
My plan was to marinate some veg in the same tikka mixture and then roast or fry, before finally adding to the butter sauce.
However turns out she doesn't like peppers, or mushrooms.
What other veg would work well to this sorta treatment? (if any)
Or any other genius ideas for feeding a fussy veggie!
However we have a veggie friend coming for dinner.
My plan was to marinate some veg in the same tikka mixture and then roast or fry, before finally adding to the butter sauce.
However turns out she doesn't like peppers, or mushrooms.
What other veg would work well to this sorta treatment? (if any)
Or any other genius ideas for feeding a fussy veggie!
Snow and Rocks said:
A relative makes a wonderful curry based on only spinach and potatoes - I'm a dedicated carnivore but would happily eat that over most meat based curries I've tried.
Thats saag aloo isn't it. Quick tip when you get a take away order an extra saag aloo and put it in the fridge. Next morning saag aloo omlette
Cotty said:
Vindaloo often has potato in it, wonder if that would work to bulk it out a bit.
Vindaloo should never have potato in it Most veg works in curries but you need to be careful with flavour clash. When people rarely make veggie curries you see all kind of horrors. Stick with vegetables that are in use in the Indian subcontinent and you will be fine so spinach, cauliflower, potatoes, brocolli, carrots, aubergine, peas etc and avoid stuff that is not like peppers and sweet potato. Also used often are chickpeas, lentils and red kidney beans. Also eggs and paneer work well but general advice is to avoid just throwing in loads of stuff. I would make 2-3 smaller curries with 2-3 focus veg content each.
A good vegetarian curry shows that you don’t really need meat in Indian food
Edited by craigjm on Wednesday 31st May 16:37
What comes under the broad umbrella of 'Indian' food contains some of the best vegetarian dishes the world has yet seen: a multitude of dals, pakoras, bonda, stuffed paratha, muttar paneer, aloo gobi, Bombay potatoes, saag aloo, bhindi bhaji...
Personally, I would dry marinate cauliflower and aubergine in thick slices, then roast. Serve with the sauce on the side but also some yogurt for 'lube'.
Add a dal for all to share plus some Indian veggie snacks. Waitrose are excellent, but the vegetable samosas from the World Food part of the freezer section as Asda are excellent. They need deep frying though, unless you are lucky enough to find the 'Punjabi' samosas which can just be baked. These are the real deal, imported from India.
Personally, I would dry marinate cauliflower and aubergine in thick slices, then roast. Serve with the sauce on the side but also some yogurt for 'lube'.
Add a dal for all to share plus some Indian veggie snacks. Waitrose are excellent, but the vegetable samosas from the World Food part of the freezer section as Asda are excellent. They need deep frying though, unless you are lucky enough to find the 'Punjabi' samosas which can just be baked. These are the real deal, imported from India.
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