“This Diwali, may you be blessed with good fortune as long as Ganeshji’s trunk, wealth and prosperity as big as his stomach, happiness as sweet as his ladoos and may your troubles be as small as his mouse.” – Manish Gupta.
Diwali, aka the ‘festival of lights’, is the most glorious of autumnal festivals. According to Wikipedia (only the best sources for my readers, ya feel me?), the ancient Hindu festival “spiritually signifies the victory of light over darkness, knowledge over ignorance, good over evil, and hope over despair”. You’d have to be a lil’ maddo to have qualms with that. In true GoodFoodMarsh fashion, this feast was born out a good ol’ rustle around my cupboards for something that could do such a sublime occasion justice. It’s a good thing I have industrial quantities of chickpeas and fabulous Irish spinach at my beckon call. OH, and oodles of kale. Never forget about the kale. And of course, an impromptu supper party wouldn’t be complete without some absolutely terrific company, so I was fortunate enough to be joined by the crème de la crème of Dublin society. In the interests of their privacy (too famous 4 u, Glen Coco), we’ll call them Salome Spice and Octavian.
For nibblez whilst we were gossipin’, I rustled up some kale chips. These cheatin’ chips are outrageous easy to make and obscenely cheap. My marinade was a simple combination of some indulgent soy sauce, rapeseed oil, and some crushed up sunflower seeds. I bake these fairly high (around 200 degrees-ish) for ten minutes or so, until they’re delightfully crispy. As for the main dishes, I made two separate creations. One chickpea, spinach and mushroom curry & a sassy butter bean and pepper masala. For these dishes you will need the aforementioned ingredients, some garlic, several lovely red (or pink!) onions, coconut milk (the creamier the better), and an array of your favourite spices. I love using cayenne pepper, turmeric, paprika and cumin. With my back turned for a just a second, Salome Spice (living up to her name in more ways than one) also added some cinnamon and nutmeg and my GOODNE$$ it was great. Serve with brown rice or a grain of your choice, and enjoy with a cheeky bottle of something sassy, if you’re as decadent as us.
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