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Wok eggs, fried rice and hot Dry Noodles.
This fragrant vegetable curry gets its big, bold flavor from spices that are freshly ground plus a good amount of garlic and ginger. We like to use fingerling potatoes, which hold their shape well, and canned fire-roasted tomatoes which have a subdued smokiness. Fresh mint lightens and brightens the assertive flavors, but it’s not added until the end, so a good time to prep it is while the curry simmers. This is hearty enough to be a vegetarian main, with basmati rice or warm naan served alongside.
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