I know, I know the words midwest, curry and potluck seem to be pretty incongruous - but it works - well at our house anyway. My husband’s parents were medical missionaries in India. Dan and his siblings grew up in Kerala, which is on the south western coast. And adding the vegetarian bent - makes curry a natural.
In light of recent political events we decided an evening of great company, food and conversation with a spicy twist was in order; enter a curry potluck party. We had about 25 people, 13 curries, fruit, appetizers, beverages and of course fun! A great surprise was our niece Katie; she headed off to Pune, India on Sunday but was able to join us before she embarked on her studies, we’re looking forward to reading her blog posts and wish her safe travels and great adventures.
I was looking for a vegan curry to prepare and I found a delicious mushroom curry; of course I needed to alter it a bit to suit my taste. I have to say though, that the appeal in this recipe is that the sauce is made from carrots and water, no broth, no coconut milk, or other traditional ingredients - carrots. carrots and more carrots. The basic recipe is here
The sweetness of the carrots and the curry were an excellent combination. The recipe called for baby portobellas, but I used a combination of portobellas and button mushrooms to temper the taste. Next time however it will be total portobellas - the smokiness adds so much to the dish.
The recipe came together quickly, and the flavor was so delicious. We had so many delicious curries - it was hard to chose a favorite - so I won’t but here is a photo of a few of the offerings.
And of course the crowd is always lively.
Looking forward to the start of pottery class this weekend and then Superbowl Sunday - go “whomever” you love - I’m just here for the snacks!
Thanks for stopping by!
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