Curry Face Off
Curry is a generic term that we (Westerners) use to describe dishes that are Southern or Southeastern Asian cuisine. What do you think of when you hear the word curry? Indian or Asian cuisine? Chinese, Japanese or Thai food?
I initially think of Indian food, others may think of curry from China, Japan or Thailand. I learned in my curry research that there are many curry varieties out there, for example, did you know that Mole, from Mexico and Goulash from Central Europe are both considered curries…interesting.
For this Face Off it’s quite clear that when Morgan and I first think of curry we immediately think of Indian style curry. Both our dishes combine similar Indian curry spices, however we each have some different base components.
Morgan’s sauce comes from a combination of coconut milk and broth making her’s thin, yet flavorful. She cooks up chicken, sweet potatoes, cauliflower, peas and carrots to make for one hearty stew. Being that my inspiration for this Face Off was a Tikka Masala recipe, my sauce comes from cooked tomatoes and water, seasoned and pureed to create a thicker consistency curry. I used seitan for my main ingredient, but threw in some peas for good measure; limited ingredients yet lots-o-flavor.
One is Vegan, one is not…I present to you our Curry Face Off.
|Coconut Chicken Curry||Seitan Chicken Curry|