What do you serve with Curry??

Hey ladies,

I am about to put a beef curry in the SC for the day and I was just wondering what you girls serve with it besides plain rice? We had rice last night and DH isn't the biggest of fans with it so I was hoping for an alternative!! We are having pappadums and mango chutney with it if that helps in any way. He also doesn't like cous cous.

TIA

Depends on the type of curry (ie. indian, malay etc) I'll go with side dishes to match. Why not try a vegetable dish like potato & spinach and then serve with roti's?

Mashed potato!!! YUM!

Dont use plain rice, try basmati or jasmine.
And I would serve an extra if needed of samosas and or those little curry puff parsty things (cant remmember name of them).

You could also try roti wraps, and wrap the curry with salad and chutney and raita...

Oh my goodness YUM Cai my mouth is watering!!! Are you a chef? lol

Salsa - I use jasmati rice (jasmine and basmati). Its the only one he doesn't have a whinge about.

Cai - Its a Mild Indian Curry.

Ohhhh there was the indian dish my and my mum had the other week and it was pumpkin and eggplant mash with chickpeas....god it tasted good, i might do a google search for it.

If there is coconut in the dish you could always try serving it with coconut rice or otherwise a yellow aromatic rice . . . I know it's still rice but it mixes up the flavour a bit. I often serve curry with some steamed veggies - not entirely indian but it is something different. I try things like steamed green beans, cauliflower and sweet potato (that's if those veggies are not in the dish or the dish doesn't have many veggies in it).

Rather than plain rice you could do a pilaf (flavoured rice dishes that are absorption cooked). I used to do a cashew nut one which is gorgeous with a mild, fragrant curry.

I can't remember exactly what it had in it, I think it was one finely chopped onion sauted in ghee, curry leaves, cashews and either fenugreek or mustard seeds (dry fry them first until they start to pop, then remove them for a minute and add them with the onion), a little bit of either ground cumin, coriander or garam masala (I'm pretty sure it was garam masala), 1 1/2 cups of basmati - lightly fried, then add enough water to just cover. Sprinkle about 1/4 teaspoon of saffron threads over the top (this gives some yellow and some white grains, very pretty), then cover tightly and reduce to a really slow simmer for about 20 minutes. Do not open or stir during this time. Turn off the heat, fluff with a fork, recover and leave to stand for five minutes. I think that was the recipe, it's been years since I made it. There may have been some finely chopped fresh coriander added with the water too.

There are heaps of different pilaf recipes around - this one was great because it was buttery and warm and nutty in flavour, which complemented the fragrance of a mild curry without being sweet itself.

Otherwise, what about a dhal? Especially good if served with roti, naan or paratha bread and a few different sambals (eg, banana and shredded toasted coconut; tomato, red onion, chilli and lime juice; mango, cucumber and chopped fresh coriander are all good).

Yum, now I want curry.

I usually just go jasmine rice with my thai curries or basmati rice with my indian curries. Plus I also make naan bread to go with the indian curries...just love dipping it into the curry sauce...yum.

I make my own roti breads, and sometimes serve curries with pasta instead of rice.

What about coconut rice?

Bread. Naan or roti are good.

Cauliflower rice is also nice...

Using a food processor, process cauli (raw) until it resembles rice, then put in a bowl cover with cling wrap and poke holes and nuke for 5 minutes.