Summer Vegetable Curry
Photo: Ajna Jai / Contributor
Despite the high temperatures outside, a simple, fragrant curry filled with vegetables from the market has been my go-to meal this summer. The bounty of local farms has provided us with the most beautiful shades of peppers and eggplants and fingerling potatoes. If I don’t have potatoes, I substitute with beans, and my family and I will either eat it on its own as a soup or with rice or bread. A twist of lemon juice and a handful of herbs at the end makes for a delicious, deeply nutritious dinner.
On a recent trip to New York, I made a similar vegetable curry at a friend’s dinner party for guests that happened to include Gaggan Anand — whose namesake Indian-inspired restaurant Gaggan in Bangkok earned the No. 4 place on the world’s-best-restaurants list in 2019. After more than half a dozen helpings, he declared that he had eaten more than half the pot of curry! I served it with simple rice pilaf with lots of chopped herbs, local celery, currants and pumpkin seeds. So give this curry a try — it also makes great leftovers for breakfast with a poached egg dropped into it with toast on the side.