The restaurant is small, casual and the staff were friendly. Looking at the menu, I was well impressed with the wide range of well-priced, hearty selections offered at the restaurant. It wasn't just "mushrooms". Not that there's anything wrong with mushrooms; I love mushrooms. But I feel like whenever I go to restaurants, the options for vegetarians are very limited to mushrooms this and mushrooms that...
Although I am a committed carnivore, choosing what to have for lunch wasn't easy. Everything sounds delicious on the menu, but at the end Michelle and I ordered the same dish especially after lurking the table next to us. We had the Sri Lankan sweet potato and cashew nut curry served with yellow basmati rice with peas and tomato sambal. Doesn't that sound delicious? Not that it's vegetarian, it's also wheat-free and gluten-free.
Because I am greedy, I also ordered the chargrilled roman style artichoke crostini with lemon aioli, not to share, just for me. I told you I am greedy. To drink, my favourite juice combo, apple and beetroot.
The curry was divine, mildly spiced with just the right amount of heat coming through. We had such lovely time. Alex recently completed her cookery diploma from Ashburton Cookery School and so I interrogated her with her experience and she's very inspiring.
The picture above is my at home version of the curry. I didn't follow any particular recipes. I just use my instinct and I almost forgot how much fun to cook without a recipe... very liberating. I added fresh spinach leaves and fresh coriander to the sweet potato curry, though I must confess my curry paste came from a jar. Please forgive me.
To make the yellow basmati rice, I start by softening finely chopped onions in butter and vegetable oil before adding cumin seeds, ground coriander, turmeric, cinnamon stick and bay leaves. Add the the well-rinsed basmati rice with some water and cook. Once cooked, fluff the rice fork and I added some toasted flaked almonds for some crunch.
The tomato sambal also starts with softened finely chopped onions with cumin seeds, ground coriander and ground ginger. I add slices of garlic, fresh chillies, harissa (North African chilli paste), tinned chopped tomato, pinch of sugar and let it simmer until nice and thick.
The chickpea salad with cumin is a recipe borrowed from Angie at Angie's Recipes. When I saw the recipe I knew I had to try it and this salad works so good with the curry. I love the smell and taste of cumin and the spicy, zing-y vinaigrette made with garlic, parsley, lemon juice, chilli powder and walnut oil brightens up the flavours a lot. Thank you Angie for sharing this recipe :)
Like many other curries, stews, soups, they taste better the next day after the flavours had time to mix together. I made the curries last night for dinner with some friends and was so pleased to have leftovers to enjoy for lunch earlier. yum.
Enjoy the rest of your Sunday!
Michael I love this, love chickpeas too! and your rice look delicious, gloria
ReplyDeleteMmmm looks delicious.
ReplyDeleteI like the idea of using chickpeas in curries. Your rice looks lipsmacking!
ReplyDeleteThanks, Michael, for the shoutout! I am so glad that you have enjoyed the recipe.
Angie
There is good news and there is bad news about food blog. The good: the amazing and inventive ideas (just like you recreating a restaurant meal); the bad: the amazing and inventive ideas (I can't keep up with them). Hurrah, everyone!
ReplyDeleteThat sounds insanely good! I love that you recreated it! I was just looking at the chickpea and cumin salad too - it's perfect with this!
ReplyDeleteYour restaurant choices sound right up my alley, I would be greedy too...I always end up ordering too much!
ReplyDeleteSuch a wonderful combination you've used, Michael. Angie's recipe for the chickpeas really is so inspiring, with the cumin.
ReplyDeleteThank you so much for your kind and caring words, re: Lora. She is on her way to a full recovery from her surgery.
...as always, you are such a great friend, and I appreciate your caring, and support!
xoxo
love your rice recipe, i'm going to steal that!... so glad you had a good time down in London... i'd love to see some more ethnically inspired recipes from you Michael, maybe exploring your heritage?... also, good to see Mildred's is still going after all these years!
ReplyDeleteI am crazy about curry, although taking a break from it. I swear the kitchen served us curry of some form every day for 2 months, the curry flavour was super intense at the end of it. :) So, I love your recipe, and I shall bookmark for another day. Im dying to use some Curry powder Celia sent me. Oh yeah!
ReplyDeleteI love being able to recreate dishes like that at home. And what great memories you have formed with those dishes! This curry sounds fantastic!
ReplyDeleteMichael, that rice dish you ordered and recreated at home looks totally divine! And I'm glad to note that we make the tomato sambal in very nearly the same way. When I next make it to London, you must come down and dine with me!
ReplyDeleteoh what fun love meeting food bloggers coming to the UK next month if you want to meet and you did a great job recreating it Rebecca
ReplyDeleteSweet potato curry! That sounds amazing!
ReplyDeleteI love love love recreating recipes from restaurants. It's so much fun to fall in love with a dish and then make it yourself. I'm glad you finally got to meet up with another food blogger. It's so much fun, no? I would love to meet everyone!
ReplyDeleteI know what you mean about meeting food bloggers for the first time in person. I was so nervous my first time with MTL food bloggers, at least one common topic is food, that's guaranteed.
ReplyDeleteGreat job on recreating the dish, I also bookmark Angie's chickpea recipe. Glad it works!
Forget leftovers for lunch! I would have them for breakfast!! That chickpea salad looks great. I love the technique you used for the yellow basmati...I will have to try that. Thanks for sharing!
ReplyDeleteWhat a beautiful curry dish... absolutely delicious! I agree some things are even better the next day, well if they last that long :)
ReplyDeleteYum, this looks like my kind of food! The roasted vegetables, the curry, the chickpeas. And I have always wanted to make a yellow rice like that so I think I'm going to! Thanks!
ReplyDelete