Veggie Curry & A Trip Down Memory Lane

Vegetable Curry

When I was in college, I spent 8 months studying in and traveling around Australia. I lived in Melbourne for most of my time there and I then traveled up the east coast with my new friend Katie where I saw landscapes that took my breath away. Yet, after camping along the Great Ocean Road, sailing the Whitsunday Islands, and climbing mountains in Tasmania, there’s a small hole in the wall restaurant where I spent many evenings that to this day stands out in my memory more than anything.

Lentil As Anything is an unusual place. There are no set prices on the menu and customers may pay what they wish. It’s an honor system and a refreshing example of human nature. Katie and I spent many nights at Lentil eating what I can say with conviction, is the best vegetarian food I’ve ever had the pleasure to enjoy. We’d bring a bottle of wine and sit amongst foreigners, locals, and even the homeless. Before long, we got to know the chefs and owners of this wonderful place and even got hands on with our dinner in the very open kitchen on one¬†occasion. Aside from the warm, welcoming atmosphere, it was their pumpkin curry that stands out most in my memory. I still drool at the thought of it. Pumpkin in general is something that I miss about Australia. It’s available all year round right there in the supermarket all sliced up and ready to be cooked. It’s one of my favorite vegetables and it was served in more restaurants than I could count, making me one happy lady.

When Katie and I weren’t having dinner at Lentil As Anything, we were making curry at home and I will vouch that Katie always made it better. About once a year, Katie (who lives in Montreal) and I¬†reminisce about our favorite restaurant and our love affair with curry, and recently I decided it was about I made some again. There was an amazing curry sauce that I used to buy in a jar over there, but I decided to give it a go with some simple ingredients and while it wasn’t the curry that I remember from my days at Lentil As Anything and Katie’s kitchen, the aromas and flavors brought me back to one of my favorite places on earth.

Here’s how to make it…

1 small pumpkin
1 sweet potato
1 red potato
1 head of cauliflower
1 yellow onion chopped
2 tsp curry powder
1/2 cup vegetable broth
A few bay leaves
1/2 tsp extra virgin olive oil
Salt and pepper to taste
Greek yogurt to serve with

Cut all of your vegetables into small pieces. In a medium pan, saute the onions with olive oil for a minute or two. Add the pumpkin and saute over medium-high heat for a few minutes. Add the sweet potato, red potato and vegetable broth, curry powder, bay leaves and salt and pepper. Cover and let cook over medium heat for about 8 minutes. Add the cauliflower and cook for another 2 or 3 minutes or until pumpkin is soft enough. Transfer to bowl, remove bay leaves and top with Greek yogurt.

This entry was posted in Recipes.


Leave a Reply