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I knew I had hit the mark when “this is so good, we could serve it to company” lovingly spewed from the lips of the vegan husband. That sentiment played like a symphony in my ears. It made me feel like a million bucks and I had The Grange Restaurant and links to others to thank.

I was recently surprised, by the veggie husband, with a luncheon at The Grange Restaurant in Providence, RI. Most restaurants in our area offer hummus laced wraps, frozen veggie patties or mixed greens salads as their token veggie meals.
If crossing state lines is what it takes to experience creative vegetarian/vegan meals, then cést la vie, we’re signed up.
This restaurant was a big hit!

We began with the roasted cauliflower which, for full disclosure, contained some form of dairy (keeping it flexible – meat is the only item I won’t compromise on).
Described as containing sweet chili sauce, green onion, cilantro ginger aioli and peanuts, this appetizer left us yearning for more as we danced the snoopy samba…

snoopydancingEagerly, we moved on to the main course. The vegan husband ordered the Fried Egg Fried Rice dish and I selected the Curry Bowl.

We weren’t five minutes into scoffing down our meals when the inside workings of my brain began projecting out the pure joy of devouring this curry bowl.

Could I reproduce this masterpiece?

While I have dabbled a bit with Indian cuisine, I realized I did not have enough knowledge of all the components of the dish to recreate it on my own.
I’ve never eaten a sweet potato pakora prior to this meal or concocted a cilantro chutney for that matter.
Fortunately, the internet with all of its beauty (recipes) was just a click away.

I set about clicking the following day.

At first glance (recipes below), you may think that building this curry bowl is a daunting and time-consuming endeavor. That isn’t necessarily the case. Many of the items in this dish can be made ahead of time.

Here’s how I went about it…

I got my red lentil dal groove on early in the morning and let it cool before throwing it into the fridge for reheating later in the day.
The pakoras can be made a day or two in advance or the morning of (which was my method) and refrigerated until ready to cook just prior to serving the dish.
The chutney will last a few days in the fridge and can easily be made ahead of time.

That leaves the quinoa or millet, roasted vegetables and the heating of the dal and pakoras as the only components of the dish that need preparing shortly before serving the dish.

The roasted vegetables were my addition and did not come with The Grange curry dish.

Below, you will find the sites that I chose to recreate the curry bowl. In some cases I made changes, which have been noted.

 

RED LENTIL DAL

Everyday Red Lentils

I cooked as directed up until the tempering oil instructions. I deviated here by roasting the cumin seeds and the mustard seeds along with 1/2 tsp fennel seeds. I omitted the oil and simply threw all the spices into the saucepan which contained the other dal ingredients. To mimic the Grange plate, once cooled, I pureed the contents in the pan to form a sauce like consistency.

 

QUINOA
2 cups quinoa
2 cups vegetable broth
1 cup water
1/2 (+) tsp sea salt, depends on the salt content of the veggie broth
1 tbsp 100% pure maple syrup
roasted vegetables, optional
cashews

OR

MILLET
1 cup millet
2 cups vegetable broth
1/2 (+) tsp sea salt, depends on the salt content of the veggie broth
1 tbsp 100% pure maple syrup
roasted vegetables, optional
cashews

Directions:
Bring broth and water (for the quinoa) to a boil. Add grain, reduce heat to low and cook for 20-30 minutes. Remove from heat. Let set for 5 minutes. Add maple syrup. Mix with fork.
Add cashews and roasted vegetables.

 

ROASTED VEGETABLES, optional
1 medium zucchini, diced
1 small sweet potato, diced

Directions:
Add 1-2 tbsp 100% pure maple syrup to diced vegetables. Mix thoroughly. Roast at 450° for 20-30 minutes.  Add to quinoa/millet.

 

SWEET POTATO PAKORA

Sweet Potato Pakora Recipe

I omitted the ghee, water, baking powder and watercress and added 1/2 tbsp peanut butter (homemade). I’ve thrown homemade peanut butter into everything lately, just for fun!

I boiled and mashed the sweet potatoes.
Next, I mixed all ingredients together and formed into a ball, refrigerated and later formed into small patties just prior to frying and baking.

Methods of cooking:
Fried in a skillet with a bit of extra virgin olive oil for the vegan husband. Takes about 5 minutes.
or
Baked in a 350° oven on a coconut oil dabbed cookie sheet for about 15 minutes. Turning halfway through.

 

CILANTRO CHUTNEY

Coriander Chutney Recipe

In keeping with what was served at The Grange, I added less water creating a paste like consistency.

Place a small scoop or two atop the quinoa or millet.

 

This meal serves 6-8.

Enjoy!

Do you have a favorite vegetarian/vegan friendly restaurant? Please share….

 

 

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