COZY VEGETARIAN
INDIAN FEAST
NEEDS UPDATED Perfect for a spring or summer dinner party, this menu is all about colour, flavour, and abundance—fresh herbs, grilled meats, vibrant sides, and a sweet finish that hits just right.
Serves: 4 | Budget: $$ | Prep Time: 2.5 Hours | Cook Time: 60 Minutes
NEEDS UPDATED Middle Eastern food is what made me fall in love with cooking. It taught me to cook with generosity—herbs by the bunch, spices in abundance, savoury dishes that surprised me with cinnamon and allspice. Everything was vibrant, layered, alive.
This feast starts with marinated olives, feta, and Momma D’s very untraditional but insanely good babaganoush. For mains: saffron chicken skewers (jujeh), kofta kebabs, herby pilaf, chopped salad, pickles, sauces, and warm pitas. Dessert? Pistachio halva chocolate chunk cookies and cardamom tea.
Grill it all outside if you can, or roast it indoors and fake the summer vibes. Light a few candles, grab some tulips, press play on the playlist—just like that, you’re a Happy Host.
COMBINED SHOPPING LIST
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○ 3 large Eggplants
○ 1 large English Cucumber
○ 4 medium Tomatoes
○ 1 small Red Onion
○ 2 Red Chilies
○ 5–6 fresh Hot Green Chilies, such as bird’s eye
○ 1 bunch Cilantro
○ 1 bunch Mint
○ ~20 large Spinach Leaves
○ 5 Shallots
○ 3 Tbsp fresh Ginger (~2 inch piece)
○ 2 Limes
○ 2 Lemons
○ 6 Tangerines -
○ 1 cup Paneer (or extra-firm tofu)
○ 2 cups Heavy Cream -
○ Salt
○ 6 Tbsp Olive Oil
○ 2 Tbsp Vegetable Oil
○ 5 slices White Bread
○ 1 package Naan Bread
○ 2 Tbsp coarsely chopped Pistachios
○ 1 cup uncooked Basmati Rice
○ 1/4 cup of Hot Mango Pickle
○ 400ml can Coconut Milk (at least 70% coconut extract)
○ 1/2 cup dried Red Lentils
○ 30 fresh Curry Leaves
○ 6 Tbsp + ½ tsp Sugar
○ 1 tsp Black Mustard Seeds
○ 1¼ tsp Ground Cumin
○ 1 tsp Ground Coriander
○ ½ tsp ground Turmeric
○ 2 tsp Curry Powder
○ 2 tsp Tomato Paste
○ ¼ tsp ground Black Pepper
○ 1 tsp ground Cardamom (preferably freshly ground) -
○ 1 package store-bought Vegetarian Samosas
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○ White Wine: Off-dry German Reisling or Verdelho
○ Beer
○ Kombucha
KEY TIMING & TIPS
The bread pudding and chutney can be made up to 2 days in advance.
Leave yourself at least 2 hours before guests arrive to prepare the eggplant and dal dish and clean up the kitchen (even more if you don’t want to be rushed!).
Take the eggplant dish out of the fridge 1.5 hours before dinner and start cooking 30 mins before.
PREP STEPS
Start 2 Days Before
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Start 2 Days Before •
Make the Bread Pudding
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Coat bottom of a medium saucepan with 2 Tbsp water (this will prevent the cream from sticking when you heat it). Add 2 cups heavy cream and cook over medium heat, stirring constantly, until warmed through, about 5 minutes.
Remove from heat; add 6 Tbsp sugar and 1 tsp ground cardamom and stir until sugar is dissolved. Set aside.
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Heat 2 Tbsp vegetable oil in a large skillet over medium-high until shimmering. Reduce heat to medium-low and, working in batches if needed, cook 5 slices white bread, crusts removed, each slice cut into quarters until golden brown and crisp, about 5 minutes per side.
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Arrange bread in a 9x9" baking dish in a single layer. Give reserved cardamom cream a stir to reincorporate, then pour over bread, making sure each piece is fully saturated. Cover with plastic wrap and chill at least 8 hours and up to 2 days.
Make the Chutney
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In the bowl of a food processor or a blender, combine the 2 tsp lemon juice, ¾ cup finely chopped tomato, 1 cup roughly chopped fresh mint leaves, 1 cup roughly chopped fresh cilantro, 5–6 fresh de-stemmed hot green chilies, and ½ tsp sugar.
Blend until the mixture transforms into a smooth paste, scraping down the sides with a rubber spatula as needed.
Add the ⅛–¼ tsp salt, and continue to pulse until the ingredients are well combined. Taste, and adjust the seasoning as preferred.
Store in an airtight container, and refrigerate.
Start at Least 2 Hours Before Guests Arrive
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Start at Least 2 Hours Before Guests Arrive •
Prep the Eggplant and Dal Dish
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Heat the oven to 425° convection on (450° if you don’t have a convection option).
Mise en place: Look ahead to the bolded ingredients below and prepare/chop/mix each one as directed.
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In a large bowl, toss the 3 large eggplants, stalks removed, each cut lengthways into 6 x 1⁄2cm-thick slices together with the 3 Tbsp olive oil, ¾ tsp salt and a good grind of black pepper.
Spread out on two parchment-lined baking trays and bake for 25 minutes, flipping halfway, until softened and lightly browned. Set aside to cool.
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For the coconut dal, put 2 Tbsp olive oil into a large sauté pan on a medium-high heat. Once hot, add the 5 finely chopped shallots and fry for 8 minutes, until golden.
Add 3 Tbsp chopped ginger, 1 finely chopped red chili and 15 curry leaves (if using), cook for 2 minutes, then add 1 tsp black mustard seeds, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp ground turmeric, 2 tsp medium curry powder, 2 tsp tomato paste and 1/2 cup dried red lentils.
Stir for a minute, then add the can of coconut milk, 600ml of water and ¾ tsp of salt.
Bring to the boil, then reduce the heat to medium and leave to simmer for 20 minutes, stirring once in a while, until the lentils are soft and the sauce is thick.
Pour into a medium baking dish, around 28cm x 18cm, and set aside.
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In a small bowl, toss together the 1 cup paneer (or extra-firm tofu), roughly grated, 1 tsp lime zest, 1/4 cup hot mango pickle, roughly chopped, 1 Tbsp of lime juice, ⅓ cup roughly chopped coriander, and ⅛ tsp of salt.
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Place one spinach leaf on top of each slice of eggplant. Put a heaped tsp of the paneer mixture in the middle, then roll up the eggplant, from the thinner end at the top down to the thicker bottom end, so the filling is encased. Put the eggplant roll seam side down in the lentil sauce, and repeat with the remaining eggplant slices, spinach and paneer. You should end up with about 18 rolls, all sitting snugly in the sauce. Press the rolls gently into the sauce, but not so far that they are submerged.
Cover and refrigerate.
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For the finishing step in ‘SERVE’, finely chop 1 red chili and place in a bowl with 15 curry leaves (if using) and cut a lime in half to juice.
Prep the Salad
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In a bowl, combine 1 large English cucumber diced, 2 medium tomatoes chopped, 1 small red onion chopped, 1 green chili finely chopped (optional), 2 Tbsp chopped fresh cilantro leaves, 1 Tbsp. chopped fresh mint. Cover and refrigerate.
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Mix 1 Tbsp. lemon juice, 1/4 tsp cumin, 1/2 tsp salt and 1/4 tsp pepper. Cover and refrigerate.
Now Set the Table
30 Mins Before Guests Arrive
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30 Mins Before Guests Arrive •
Cook the Samosas
Cook your samosas following the instructions on the package so they come out of the oven hot shortly before/after your guests arrive.
When Guests Arrive
Greet and serve drinks!
Put out the samosas and chutney. Enjoy :)
COOK STEPS
60 Mins Before Dinner
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60 Mins Before Dinner •
Make the Rice
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Cook 1 cup of Basmati rice, and keep warm.
Cook the Eggplant Dish
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Heat the oven to 425° convection on (450° if you don’t have a convection option).
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Bake the eggplant dish for 15–20 minutes, until the eggplant is golden-brown on top and the sauce is bubbling.
Do the rest of the cooking steps below while this is in the oven.
Make the Sides
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Take salad ingredients out of the fridge.
Mix the dressing, add to the salad and mix well to combine. Taste the salad and adjust seasonings to your preference, and put on the table.
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Heat a dry, non-stick skillet or cast-iron pan over medium heat.
Place the naan in the pan and heat for 30-60 seconds per side, flipping once. For extra flavour, brush it with butter or ghee as it heats.
Transfer to a serving plate and cover to keep warm.
Finish the Eggplant Dish
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Remove from the oven after 15-20 minutes and leave to rest for 5 minutes.
Heat 1 Tbsp of olive oil in a small pan on a medium-high heat. Add 1 finely chopped red chili and 15 curry leaves (if using), and fry for a minute, until the curry leaves are crisp and fragrant.
Spoon the oil mixture over the eggplant rolls, drizzle over the lime juice from 1 lime and serve with the coriander sprinkled on top.
Dinner Time
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Dinner Time •
Serve!
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Transfer rice to a serving bowl and put it on the table.
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Credits
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This is a frequently asked question?
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
This is a frequently asked question?
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
This is a frequently asked question?
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
This is a frequently asked question?
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
This is a frequently asked question?
It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more. Or maybe you have a creative project to share with the world. Whatever it is, the way you tell your story online can make all the difference.
