I have been enjoying the Indian Nights on the menu, but this is the last official "Indian Night." Next week the Indian gets back onto Asian Night. Not that I've become an expert at Indian food, but the last weeks have certainly given me a wonderful taste for the different flavors and techniques that Indian fare favors. Besides the cooking, I think I've read at least a dozen cookbooks on the subject and I think I need to digest the info.
Tonight's meal is a fusion of sorts - Potato Skins with Curry of Greens. The potatoes are first cooked then broiled to get them crispy. Then they are topped with the curried greens. I used a combination of cilantro, kale, chard and collards. This came out very well and even the kids enjoyed it - some more than others depending on the offending green.
I served the meal with brown rice and sauteed mushrooms with Indian spices.
The curry paste was the most difficult part of this meal, and even that wasn't difficult, so all in all this was a successful meal: tasty, quick and easy.
herbs, spices: $1
chilies, raisins, tomato: $1
nondairy milk: $.50
greens, mushrooms: $4
Total to make 6 servings: