“Vegetarian – that’s an old Indian word meaning lousy hunter.” – Andy Rooney
I’m bringing this dish to Fiesta Friday #115 at FiestaFriday.net, where I’m co- hosting along with Julie@Hostess at Heart please click on over to join the party and add your Fiesta Friday links to the linkup!
Do you want to know what my first Indian restaurant experience was like? I dragged my husband, at the time just my boyfriend, almost kicking and screaming to an all you can eat for $9.99 lunch buffet at the newly opened Indian place close to our University. I was determined to have a little culinary adventure. Some friends came along and we all politely took small samples of everything. A little chicken curry, a little fried cauliflower, a single piece of naan (pffft!! Who can eat just one piece of naan?!?). Let me tell you what- they got me hooked on curry (and naan, ooooh naan!). The selection of vegetarian food is also ahhhmazing!
Honestly? I paused for quite awhile before deciding to share this recipe. It is very simple as far as curries go. On the other hand, this is the first curry that I could make reliably (and I have tried more than a few). Usually I look at the ingredients list for an authentic curry and my eyes glaze over. So many spices that are not on my pantry shelf… And the short cut recipes? They usually fall well short of my expectations. This recipe is different.