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My friend Aimee, who blogs at Goa Getter, lives in Hyderabad, India and I am incredibly jealous of her food adventures. Late one night (thanks to a 10 1/2 hr time difference) we were talking about food – go figure. She was telling me all about the different delicious-already-made food she could find by just going outside and around in her neighborhood. The next day I made a 5 course Indian meal because I couldn’t get it out of my head.
I didn’t always like Indian food. In fact I’m still intimidated by a lot of curries and other dishes, but I love the variety and use of fresh spices and vegetables. If I ever have to become vegetarian, I’m moving to India. To quell my longing for spicy dishes, and turn around a tasty meal in a short time I created this vegetarian pakora curry. Pakoras are essentially a mix between a dumpling and a breading. They are fried and found throughout South Asia and take on different fillings and serving styles depending on the country.
The “dough” or batter used on the pakora varies but I opted for a chickpea flour to keep this gluten free. It’s also dairy-free and nut-free so this dish is a great option for those with allergies. Instead of making my own curry sauce which is time consuming, I used Saffron Road’s Thai Red Curry Simmer Sauce. If you like things hot, this is the sauce for you. It can be “cooled down” some by mixing in yogurt or cream. No matter what spice level you like I know you’ll love this dish. Right after I share this recipe, I’ve got a special giveaway from Saffron Road for one lucky reader – someone will win one each of the new simmer sauces, Saffron Road’s super popular crunchy chickpeas, and a new lunchbox to take your leftovers to work the next day (if you’ve got any left!) Be sure to keep reading to enter!
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