Today my mom and I took an adventure to the giant grocery store outside of town.
I always get a kick out of these monster sized French grocery stores and thought I would take you on a little tour as well as share tonight’s fabulous curry recipe!
At the supermarket e were greeted by a machine that poured fresh raw milk of the day into bottles!
Inside was a gallery of featured wines upon entering
“High fashion” grocery carriers, the way to shop in France
Large selections of pate and foie gras
No shortage of Nutella
Snack selections for “apero” and pre-dinner drinks
Even some veggie friendly selections!
More yogurt varieties than you could dream of
This is ONE of the cheese aisles
Including Babydel the size of my face
Baguettes to feed an army
Bulk croissants and pain au chocolat on special
Shameful frozen cheeseburgers (even the French aren’t perfect when it comes to food)
For dinner we avoided the pre-made stuff and picked up some fresh vegetables: pumpkin, cauliflower and zucchini. We also had some green beans from the Friday market.
I whipped up a coconut curried vegetables for our guests and served it with mango chutney and basmati rice (thanks to the foreign section of the grocery store!)
I cooked all of the vegetables with chickpeas in a wok, but roasted the cauliflower with curry so it would get crisp and golden.
It was a great way to spend my last night with my parents. Tomorrow morning I’m off to Paris for three days before heading home!
More French food adventures to come!
- ½ pumpkin
- Large eggplant
- 2 zucchini
- Bunch of green beans
- Can of chickpeas
- Head of cauliflower
- 3 tbsp curry powder
- 1 tbsp cumin
- ½ tsp cardamom
- 3 cloves of garlic
- ¼ cup of orange juice
- ½ can of coconut milk
- 2 tsp ketchup
- 2 tsp sriracha
- vegetable oil
- Mix together 2 tbsp curry, cardamom, cumin and crushed garlic, and saute in pan on medium low.
- Chop cauliflower into florets and massage with sunflower oil, curry powder and salt. Cook in over at 350F for around 30 minutes or until golden brown.
- Cook pumpkin, zucchini, eggplant and green beans in saute pan – add orange juice, coconut milk, sriracha and ketchup and cook until soft. Add chickpeas.
- Serve curry with the cauliflower, basmati rice and chutney.