We used to do most of our grocery shopping in the shops in the area, but since the ‘outbreak’ and the ‘lockdown’, it all has been really messed up, with shops packed with people but devoid of food.
Now that most of our fresh food shopping comes from erratic and unpredictable home deliveries, and is complemented with whatever we can find when we venture onto the shops once a week, we’ve had to “change our paradigm”.
Or in other words, instead of going from recipe to ingredients, we’re now going the other way: here’s the ingredients, what can you do with them?
We cook dals and curries quite often, but after we had spent the beginning of the year in Spain, we wondered whether we could cook a curry but in a Spanish style. I was certain this was possible—after all, chickpeas with spinach is a typical dish in southern Spain—and yet it was amusing to do it deliberately: to set out to cook a curry but using Spanish seasoning only.