3 days of Indian Feasting

So Sunday was a big day.  I tried a new recipe for Crockpot Butter Chicken.  I'd share it here, but it wasn't great.  I mean, it was okay but not OMG THIS IS AWESOME.  I looked up many recipes, picked the one that matched what I had in the house (mostly), substituted Trader Joe's Thai red curry sauce for the red curry paste + coconut milk.  I know what you are thinking - Thai curry in an Indian dish?  Yeah, maybe that should have been my first clue.  Anyway, I think the problem was *mostly* the garam masala.  I don't really care for it, and this recipe seemed to have a LOT of it.  Even though I cut it down, it was still too much.

So back to the drawing board for butter chicken.

I served it with red lentil curry and roasted potatoes and cauliflower, and we ate it for days.  It was still pretty good.

Funny, when I searched my very own blog for cauliflower to see if I'd posted the roasted potato/cauliflower recipe, I found a link to a crockpot butter chicken recipe, that I apparently made 2 years ago.  I never repeated it, so it also must have been "meh".  Ah well, the search continues.  I don't know why I'm obsessed.  Well, not obsessed, but - I attended an Indian wedding about 10 years ago, and they had butter chicken, and it was awesome.

In any event, the roasted cauliflower and potatoes recipes is pretty simple: chop your veggies.  Start the oven at 400F.  Toss with the following spice mix and oil of your choice (coconut, olive, etc.):

1 tsp coriander

1 tsp cumin

1/4 tsp turmeric

1/4 tsp cayenne

3/4 to 1 tsp salt

Roast until your desired amount of doneness, for me, that's 30-40 minutes.  It's especially delish tossed with chopped cilantro.