SNDC is Not a Dinner Club

Okay, so I bought this lovely Indian cookbook a while ago, but haven’t had a chance to try it out much…so, I’m proposing an Indian style dinner. This will also pretty easily lend itself to being both vegan and vegetarian, with the exception of the naan (I’ll elaborate more on naan options below). The recipes look a lot more intimidating than they really are…it’s mostly just a lot of spices. If I’ve inadvertently overlooked someone’s food allergies/sensitivities, please let me know!

Items still needed:

• chives or green onions,
• 2 heads of cauliflower,
• 2 cans diced tomatoes,
• fresh cilantro,
• fresh lemon,
• frozen peas

Tumeric Rice (peelay chaaval)

2 cups basmati rice Lena
3 tbs vegetable oil Lena
3 whole cloves Lena
1 bay leaf Lena
4 cardamom pods Lena
1-inch stick cinnamon Lena
2 cloves garlic Lena
1/2 tsp ground tumeric Lena
1 tsp salt Lena
2 Tbs. finely sliced chives or the green part of green onions

Gobi Matar Masala (spicy cauliflower and peas–and we’ll add potatoes to make it more hearty)
courtesy of a friend of a friend, Vegan Yum-Yum

2 Cauliflower, chopped into bite-sized florets
2 Onion, chopped small Lena
1 tsp Ginger Powder Lena
2 tsp Powdered Cumin Lena
2 tsp Cumin Seeds Lena
2 tsp Coriander Lena
2 tsp Chili Powder Lena
4 tsp Garam Masala Lena
1 tsp Turmeric Lena
8 tsp Olive Oil Lena
2 Can Chopped Tomatoes
1/2Cup Water Lena
1 Cup Frozen Peas
Salt to taste Lena
Fresh Cilantro
1 Lemon

For the naan…the traditional recipe calls for a small amount of whole milk yogurt and ghee, which is clarified butter. I’m going to go ahead and make a traditional recipe, and I’ll look at New Seasons when I go this afternoon for a vegan naan.