Posted in Main Meals on Friday June 6, 2014, 1:32 p.m.
Almost every time I have more than one or two people over for dinner, I seem to gravitate towards making an indian themed spread. It's juts instinctually what I think of and plan for.
It might be because I always have the pantry staples on hand and the dishes use the same basic ingredients. Yet you can easily make three or more different dishes without difficulty. I live that seasonal vegetables can be used to create complimentary dishes with different flavors, so that it's a little bit different everytime.
I usually always serve my chickpea curry, but tonight I think I'll change it up and make three dishes that are new to my repertoire. I have an AMAZING recipe that I still tweaking that so closely resembles butter chicken in flavor that I'll be "testing"tonight. I should be sharing it sometime this month.
They had amazing eggplant at the market a few weeks back and I just had the instant craving for eggplant curry. This dish is decadent, yet completely fat-free and low sodium if you keep the added salt on the no or low side. The carrots bring the perfect level of sweetness to counteract the slight bitter taste eggplant can sometimes have.
You can easily change up the supporting cast of vegetables in this recipe, I just recommend having a sweeter vegetable in the mix.