Indian food is a perfect "slow food" meal. There is nothing like adding the requisite spices together, chopping countless onions and garlic, and creating the beautiful and palate-pleasing side salads.
Typically, with a spicy curry, we will arrange some fresh raw vegetables on the side to nibble on in between hot mouthfuls of curry.
The basics are sliced tomato, white onion, cilantro and lime or lemon. If you can find Chaat Masala in a local Indian grocery, that is simply divine atop sour plain yogurt.
Below is a picture with the entree. In this case, steamed rice and a curry.
This is the chicken curry with potatoes:
Another variation is to use cherry tomatoes, sliced white onion, yogurt and pile high with pickled green chilis:
Basmati rice is critical as a base for curry (although in a pinch, one can get away with lavash or naan instead). Here we have used our (not-so-slow) rice cooker and added just a hint of saffron threads and green peas:
Another absolutely beautiful array of fresh veggies. Tomatoes, white onion, radish, cilantro, green chilis, and sprinkled with lime and chaat masala:
Finally, the most delightful side is always the yogurt. Be sure to choose a plain, whole fat yogurt. If you can select a balkan or greek style, they are thicker and suited for this type of food. Throw some chopped cilantro and a heap of chaat masala on top and you have the perfect cooling dish to pair with tear-jerking curry.
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