Curried Cabbage and Potato and Penne Marinara w. Eggplant
Cabbage and Potato Curry, Kidgeree, Cucumber and Fresh Turmeric Salad
Heat the curry gently, stirring well to heat evenly. Serve when hot.
Heat a little oil and / or butter in a sauté pan ( non-stick is great). When hot add the kidgeree ( rice/lentil mix). Stir a little then let it just heat. The kidgeree will brown a little- that's great. After 1-2 minutes toss, and heat through again. When hot serve. Top with the curry.
Serve the cucumber salad chilled.
Penne Marinara w. Roasted Eggplant, Semolina Spelt Batard, Escarole Salad
Microwave the pasta briefly to get the chill out. Ditto the marinara sauce.
Large shares should proceed in batches:
Heat a little oil in a large saute pan. When hot add the eggplant. Toss and allow to heat through. Add the pasta and toss. Add a little more oil ( olive is fine here ) if needed. Heat 1-2 minutes. Add the sauce and simmer all together 1-2 minutes, stirring often. Serve and top with parmesan or other hard cheese if desired.
Warm the bread and serve.
Dress the salad.