Indian Feast

An Indian Feast was created for a night of winetasting with friends consisting of: Mango-red pepper chutney, curried turkey meatballs, butternut squash curry, chai tea foam and plumped raisins. It came together terrifically - it can work made all together or pick and choose portions of the dinner to create a different experience!

Mango Red Pepper Chutney 

Best made a few days ahead of time to let the flavors mingle. Make some extra as it has a tremendous variety of uses throughout the week!

Mango Red Pepper Chutney

The red pepper adds excellent flavor and texture to the sweetness of the mango/golden raisins and the acidity of the vinegar. Texture is perfect after a day or two in the fridge!

Butternut Squash Curry

1 medium onion, diced

5 garlic cloves, minced

2 serranos, seeds removed

1/3 c dry white wine

1 small piece of ginger, peeled

2 tbl cumin

3 tbl curry powder

2 tbl coriander seeds

2 tbl tumeric

1 lime

1 lb butternut squash, peeled and cubed

1 15 oz can pureed tomatoes

1 can light coconut milk

1 c spicy red wine (Grenache, carmenere, Pinot)

- Roast squash, serranos, and onions in a 350 degF oven for 15-20 mins

- Puree onions, garlic, serranos, white wine, ginger in the food processor until smooth

- Toast cumin, curry powder, coriander seeds, zest of the lime in a skillet for 5 mins until the flavors and aromas begin to let loose

- Add puree mixture and squash and cook uncovered for 10-15 mins

- Add lime juice and red wine and cook for 5 more mins over med-high heat

- Coconut milk and tomatoes and another 2 tbl curry powder and tumeric

- Bring the mixture to a boil, reduce to a simmer and cook for 45-60 mins or until the flavors have developed. Season with salt and pepper to taste

Plumped Raisins

1 large piece ginger, peeled and chopped fine

1.5 c white wine (a little fruitiness here works well - Roussane, Riesling, Gewurtz)

1 c Orange Juice

1 c Golden Raisins

Mint leaves, torn to release flavor

Mix all ingredients together. Refrigerate in an airtight container for up to a week

Curried Turkey Meatballs

1 medium onion

4 garlic cloves

1 medium piece of ginger, peeled

2 tsp coriander

2 tsp cumin

2 tsp curry powder

1 tsp tumeric

2 lb ground turkey (or chicken)

1 egg

1/3 c panko bread crumbs

1 tsp salt

1 tsp pepper

1 14 oz can light coconut milk

- Preheat oven to 425 degF

- Puree first 7 ingredients in a food processor

- Combine puree with turkey, egg, bread crumbs and S&P, mix well

- Combine coconut milk with 2 cups of the curry (above) and cook in a sauce pan over medium heat until reduced by 1/3

- Form turkey mixture into balls of any size, place on a cookie sheet and spray with EVOO or Canola oil spray

- Cook for 25-35 mins rotating every 10 mins and brushing with the sauce (note: cooking time will vary depending on the size of the meatballs. They should be firm to the touch when finished)

Chai Tea Foam

2/3 c strong brewed chai tea

2/3 c light coconut milk

2 g Soy Lecitin

- Combine all ingredients in a bowl (square bottomed container work the best)

- Using hand blender, incorporate air bubbles into the solution to produce a good quantity of foam

- Spoon the foam out (Note: the remaining liquid mixture can be blended again to produce more foam)

Congrats! Now that the prep work is done, here's how I served the meal/feast:

1. Chutney out

2. Made whole wheat fusili, topped with the butternut squash curry

3. Turkey meatballs topped with a little of the curry-coconut milk sauce and the chai tea foam

4. Plumped raisins out to be used throughout the meal!

Wines: 2011 Buoncristiani Sauvignon Blanc, 2011 Two Shepherd's Grenache Blanc, Municipal Winemakers Grenache

Curried Turkey Meatballs topped with Chai Tea Foam and Fusili with Butternut Squash Curry