A Vegetarian Curry

The biggest change in my diet since the Covid lockdown has been my growing preference for cooking vegetarian curries. This has dismayed Martine, as she is a confirmed avivore, especially of chicken and turkey. Before, I have been cooking various pasta and rice dishes with ground turkey; but of late, I have tended to avoid ground meat.

Although I have always like curries, my preference has always been for vegetarian curries. That could be the influence of my old friend Mohan Gopalakrishnan, a Brahmin, but I have always thought that Indian cuisine has by far the tastiest vegetarian recipes. It has gotten to the point that I disdain bland American vegetarian dishes. (There are, however, a few Hungarian vegetarian dishes that I’ve always loved.)

Today I cooked up a potato, cauliflower, tomato, and pea curry with a diced-up Serrano chile. To jack up the hotness, I added a little super-hot Indian chile powder. To cool down the dish slightly, I served it with mango chutney and some plain yogurt.

The spices used include black mustard seeds, cumin seeds, turmeric, and garam masala (which is mostly cardamom). The great thing about Indian cuisine is that you can vary the spices and consequently the flavor quite easily. Of course, it helps to have an Indian food store nearby. I usually go to India Sweets and Spices in Culver City. They also have a very decent lunch counter which I patronize regularly.