Friends, I must admit: LeeLee and I were gluttons tonight.
We didn’t mean to be, of course, but this meal, this curry sauce, it carried us away. In what turned out to be yet another winner from the Make-Ahead Vegan cookbook, tonight’s vegetable curry was such a success, so hearty and filling and flavorful, that I dare say we left scant little for lunch tomorrow. This is not something we’re proud of, but there you have it.
For a few minutes there, I wasn’t sure we’d enjoy this meal much at all. In the middle of cooking, I realized that I was missing two ingredients: The veggie broth (for the sauce) and jasmine rice (for the side)! Oh, how I was verklempt. But then I came to my senses and realized that a couple of cups of water would do the trick with a little salt (and more coconut milk than the recipe called for) – and that instead of jasmine rice, nobody would care if I served short-grain sushi rice on the side! So into the rice cooker it went and I moved on about my day.
I won’t divulge the whole recipe here, since Ginny Kay McMeans has a cookbook to sell, but suffice it to say, after 35-40 minutes of cooking, with the occasional ingredient (including my beloved cauliflower and chickpeas) added throughout the process, the curry was ready! And so was the rice, which had shed its sushi origins and adopted an Indian motif.
LeeLee and I dug in with gusto, and as I’ve already admitted, we found it difficult to say When. This was a fantastic curry recipe that we’ll look forward to enjoying again and again! And though we didn’t use this as a make-ahead meal tonight, we certainly will in the future. I’m looking forward to it already!
:)