Make-Ahead Indian Menu

On the principle that many curries taste better the next day anyway, the Indian menu we served this weekend was composed primarily of dishes we made ahead.

Sri Lankan Favorites: Pineapple Curry

This unusual, colorful dish is one you can mix up in 10-15 minutes (depending on how fast you chop an onion). If you keep canned coconut milk and pineapple on hand, this is also an easy pantry dish, though it does taste extra special with fresh pineapple.

Indian Dinner – Aubergine Mushroom Curry

One of my top favorite curries that’s got lots of rich veggies and tastes even better when made ahead – cooking the eggplant in the oven brings out a lot of flavor with little bother.