Wanting something vegetable-based, and given what was in the fridge, I turned as so often before to Indian ideas. Vegetarian food is so often much more interesting with South or East Asian techniques (although dear Italy still offers pretty stiff competition.) Thus was born another tofu curry, with a little milk and half a baked sweet potato to thicken it, as well as carrot, leek, onion, and our own frozen peas. I turned some lavash into a serviceable substitute for garlic nan by brushing it with butter and chopped garlic then broiling it for a couple of minutes. Rejuvenated brown rice completed the meal. Less than 20 minutes from start finish, and pretty tasty besides. We opened our last Dr. Loosen riesling, which did exactly what it was supposed to do.
