Our eldest nephew has recently started teaching us to play Dungeons & Dragons and whenever their family come over we have an absolute feast (usually either Mexican or Indian because it’s easy to upscale to feed a crowd). Our nephews are not very adventurous when it comes to food, but if you serve a chicken curry with rice and naan, they’re happy. This week in addition to our favorite Chicken and Fig curry we added Gujarati Corn (off the cob) curry and Spinach, Tomato and Chickpea curry from Meera Sodha’s new vegetarian cookbook Fresh India.
I have never heard of corn as the major component of a curry before, but the picture in the book looked so yummy that I absolutely had to try it. (It comes from the same region as this potato curry that I absolutely love smothered in date and tamarind chutney.) She makes it as a corn on the cob curry, but it only uses 6 cobs and I could not figure out how that was gonna work for 9 people so thought I’d use corn kernels instead. The curry sauce is made with ground peanuts, Greek yogurt, chickpea flour and turmeric and while I was kind of expecting it to be sweet, this is a warm and wholesome dish. I can imagine having this regularly in the wintertime on a cold wet night.
The spinach, tomato and chickpea curry was all about using up the bag of spinach we didn’t get through last week. I happened to have 2 cans of chickpeas and a can of tomatoes in the pantry, so this came together very thriftily. And the spinach added some green to our plates, which is never a bad thing!
We have still not cooked a dish from Meera Sodha we haven’t liked. I can’t believe it’s taken me so long to cook from her new book, but now that I’ve dipped my toes in, I reckon I’m going to be here for awhile.