I can taste it already… delightful spices, vibrant colours and a myriad of different textures, all creating a feast for the senses.
On my table, curry night usually consists of the following…
poppadums or a chapati alternative
This article is here to inspire you to explore different delicious ideas so that you can come up with your own, perfect curry night. Everything here is vegan and gluten-free. I do hope that you find something to inspire you.
Here are nine of the things that might appear on my table for curry night…
I am using simple ingredients that really want to be in the pot together. Sometimes it doesn’t take a whole lot to make something delicious. For this recipe, I am also using pre-blended curry powder (rather than suggesting individual spices). Sweet potato, tomato, and coconut. Marriage made in heaven.
This ‘Thai Coconut Curry’, uses kaffir lime for a tangy kick; cardamom pods for an exquisite burst of sweet, spicy excitement; coriander, turmeric and lots of other delicious things. I use creamed coconut to give it a full tropical coconut experience…
One of the secrets of cooking food quickly is to select produce that doesn’t take long to cook and/or then to chop things really small. In this recipe, I am using leeks and mushrooms, which sauté to perfection in a couple of minutes. In this case, the sweet potato is sliced, wafer-thin and the chickpeas are pre-cooked.
This dahl is a rather easy blend, containing leeks, red lentils, tomatoes (in the form of passata/crushed tomatoes), garam masala and a hint of coconut. The flavours all dance and entwine in the pot, to create a wonderful feast of deliciousness.
No conscious kitchen curry night is complete without the yellow, turmeric rice. In this recipe, we are looking for delightful, perfectly cooked individual grains of rice that don’t clump together. It serves beautifully hot, with curry and all that jazz.
Nothing quite gets me excited about salads as a colourful, vibrant ginger raw-slaw. I just love, love, love, nutrient-packed raw veggies, dancing in a flavoursome, creamy vegan sauce. In true conscious kitchen style, every ingredient I use is naturally brimming with goodness, helping to provide a plethora of health-affirming deliciousness.
I love to include mint salads with curries. In this recipe, the mint dressing is zingy with a tangy sweetness, designed especially to bring the best out in the kale. This particular blend – with its apple and maple syrup – tones down the natural bitterness of these highly nutritious, dark, green leaves.
The ‘conscious kitchen’ version of freshly prepared chutney really tops off a curry night. I find this mango chutney exceedingly more-ish. My version is sweet (but not too sweet) with a warming spicy tang – a rather delightful adventure for the taste buds if I may say so!
This is an excellent homemade addition to a curry night.
Made with a cast iron skillet, these oat wraps are very popular and delicious.
I do hope that you found something that you enjoyed here today.
P.S. Why not pin the recipes here on your Pinterest board to send those delicious conscious kitchen ripples outwards…