vegan guests arriving in four hours - please help!

[ringle]

I have two vegan guests - one of whom is also a very important client of mine!! arriving on four hours.

Please please help me make a variety of delicious curry dishes. I can pop down to the shops. I can cook reasonably well but I'm used to being able to use meat to add favour,etc.

Sic you use unsalted tinned chickpeas then keep the liquid from the tin, and google aquafaba recipes for vegan cakes and really impress them!

Sic? Sorry I meant If

Cauliflower is great in a curry!

Ooh, boil maybe 5 or 6 cloves in with your rice too - it's delicious.

No-one soaks chickpeas these days, not even vegans

*(Apologies to anyone who does actually soak pulses; do you exist??)

Chick peas appear unsalted, good

Tikka masala sauce has milk...

Is this ok for one dish?

Is it paste or sauce?

If a paste, you only need a couple of tbsp, then add tin of coconut milk.

You won't need other spices either.

It's Sauce....

Right, you'll need all of it then. You could still add some creamed coconut for extra richness and sweetness.

So am thinking

Salad, as above
Dahl. As above
Two or three veggie dishes
Basmati rice with cloves as above
Naan/flatbread (can you buy nice ones??)
BOOZE

Can I use this as I would spinach?

"Baby leaf greens"

Make sure its vegan booze!

Frozen flatbreads tend to be vegan friendly. I can't remember the brand but Tesco did have a brand with all vegan ingredients.

Spring greens won't cook down like spinach. Not sure about baby ones.

Use away, OP.

Sorry about the raita idea!

For future reference, Tesco basic soy yoghurt is relatively plain and quite good for curries.

Yellowtail red wine is vegan. Not sure of white wine options. Badger beer is vegan, as are various cider types. Gin and vodka are also your friends (in general)

Look at Barnivore.com for inspiration re vegan booze....

Yep, use those greens. You might want to chop them up a bit.

I did this the other night:

1 butternut squash, diced
1 onion, chopped
1 tin chick peas, drained
3 tbsp curry paste
300ml veg stock
Few handfuls baby spinach
Carton of coconut cream

Gently fry the squash in a couple of tbsp oil then add the onion and cook for 8-10 minutes, stirring regularly. Make a hole in the middle of the pan and add spice paste, allowing it to toast slightly before stirring though. Add hot stock and cover. Cook for 15 mins before adding the chickpeas and spinach. Lid on for 5 more minutes. Add coconut cream to taste and a splash more water if needed.

Was delicious with coconut rice and poppadoms.

Vegan booze?

Thank god I came here first!!!

Please can you help me combine these?