This week I hosted a luncheon and had fun making Indian dishes. With a couple dietary restrictions, one gluten free guest and another being vegan, this worked out just great! For most, I added chicken to the curried vegetable medley of cauliflower, carrots, red pepper, leeks and onions. The vegan dish enjoyed chick peas (garbanzo beans) as their protein. The side salad, a ‘kachumber’, was fresh with tomatoes, cucumber, jalapeno and cilantro tossed with fresh lime juice and a little cumin. My first try at grilled Naan, but was very easy and similar to my grilled pizza crust and it turned out tasty. Dessert was a mango sorbet with fresh strawberry and mint from my garden. Indian cuisine has now been added to my menu.
Luncheon with Curried Indian Cuisine
April 18, 2012