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Summer Curry Flavours Menu

June 7, 2011
by

It was my mother’s birthday today and she came over to our place for dinner! I was just in Edmonton this past weekend and went to an amazing restaurant called Narayannis. It’s an amazing South African Indian buffet and everything is absolutely delicious. It was largely the inspiration for tonight’s menu.

Mango Salsa
Adapted from Clean Food by Terry Walters

1 mango
1 avocado
1/2 bell pepper (I usually use red or organge for colour)
1 tsp cumin
juice from 1/2 fresh lime
minced jalapeno and/or red onion
chopped cilantro (optional)
salt and pepper

Chop all ingredients and mix together!

Curried Hummus
1 can chickpeas
1 tbsp tahini
1 tbsp olive oil
juice from 1/2 or whole lemon
1 tbsp curry powder
salt and pepper
3 cloves garlic
1 tbsp zested fresh garlic
handful of cilantro

Blend all ingredients minus the cilantro in the food processor. Some people throw the garlic cloves right in but I usually mince beforehand just in case. Add water as needed to get a smooth texture, then add the cilantro for one final short blend. This prevents serving green hummus and instead gives you the lovely bits of colour.

Serve the two dips with pita, naan, chipati, tortilla chips or any other bread.

Couscous Salad
1 cup couscous
1 chopped red bell pepper
4 green onion stalks
handful of dried cranberries, chopped
1 tbsp cumin
juice from 1/2 lemon
salt and pepper

Boil 2 cups of water, mix with couscous in a bowl and cover with a plate until water is absorbed and couscous is soft. Cool in the fridge until about room temperature, stirring occasionally.

Mix all ingredients together in a bowl, adjusting ingredients to make sure all couscous is well flavoured.

Blueberry and Curried Almond Salad
torn and washed red leaf lettuce
two handfuls of blueberries
crumbled goat cheese
Almonds:
handful of nuts
1/2 tsp oil 1/2 tsp honey
1/2 tsp curry powder
salt
Toast in small pan over medium heat until the nuts become crunchy and just browned.
Dressing:
1 part olive oil
1 part balsamic vinegar
small dollop dijon mustard
pepper and salt
Blend well with a spoon or small whisk until smooth.

Dress salad after adding the blueberries but before adding goat cheese and nuts.

The four dishes work very well together – neither takes over as the ‘main course’ and all flavours complement each other for a well-balanced and interesting meal. Could be good for a casual picnic or a nice dinner party!

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One Comment leave one →
  1. Carol permalink
    June 7, 2011 10:06 pm

    I can attest— the dinner was delish! Love, Mom

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