“What’s the difference between Muchi curry and regular curry?” I ask my mom on Sunday afternoon, as I scan the rows of spices at Whole Foods.
“Um… I don’t know. Read me the ingredients.”
I list them off for her, trying my best to hold on to both my cell phone and the three jars of curry in question, but seconds later, the vegan brand goes crashing to the floor. The lid cracks and shoots down the aisle.
I look around sheepishly and quickly snatch up the jar – sans lid – and shove it back on the shelf. I feel bad, but also slightly angry that I’m being forced to make such a difficult decision.
Why can’t they just carry plain curry with nothing else added?
After a few more minutes of serious contemplation and debate with my dear, patient mother, I opt for the Spice Hunter’s version of curry that contains cumin, coriander, turmeric, ginger, cloves, cayenne, and black pepper. I’m out the door a few moments later – my mind already fixated on the curried egg salad sandwich I’ll make when I get home.
I have high hopes for the open-faced sandwich that I plan to construct using arugula and an English muffin as the base. Yet when I begin mixing my non-fat plain yogurt with my curry, some apple cider vinegar, a squirt of lemon, and a pinch of salt, things start to go awry.
“How do I always manage get myself into these situations?” I wonder as I taste and re-taste the five-alarm spicy dressing.
Per my mother’s instructions (I call her to complain about my latest predicament), I add more yogurt, but it still shocks my tongue with its potency.
“I can’t possibly eat a whole sandwich made of this stuff!” I think in despair.
At this juncture, I consider scratching my “vision” for a standard egg salad sandwich, but desperately want to use the currants, slivered almonds, green onions, and Persian cucumber I have lugged out of my fridge for the endeavor. I’m determined to make it work, so I ignore the voice in my head that says mayo has 100 calories in just one tablespoon and drop a small heap into the bowl of yogurt. The fat helps temper the curry, and I proceed with my mission.
The end result is good, but lacks the currylicious punch I was envisioning when I set out on my fool’s mission earlier that day. (I was aiming for something akin to Urth Caffe’s righteously delectable chicken curry salad.) The flavor of the curry I selected just isn’t quite right, but the dish still has potential for greatness. I love the crunch from the almonds and cucumber, the sweet kiss from the currants, and the zesty bite from the unruly strands of arugula. This open-faced sam is working for me – even if the effort to make it turns me off from doing anything more complicated than a frozen pizza for dinner.
“Work-in-Progress” Open-Face Curried Egg Salad Sandwich
1 sandwich-size English muffin
2 hard boiled eggs
1 tablespoon currants
1 tablespoon toasted slivered almonds
1 green onion, chopped
½ a Persian cucumber, chopped
Handful of arugula
Cider wine vinegar
Salt to taste
Combine yogurt, curry, cider wine vinegar, lemon juice, mayo and salt to desired taste. I didn’t measure – just threw things together until it tasted palatable.
Coarsely chop eggs, and mix with currants, toasted almonds, green onions, and cucumber. Dress with desired amount of yogurt mixture.
Toast English muffin, top with arugula, and then spoon egg salad over the arugula.