Cooked Sri Lankan dinner for my hosts (who provided the groceries) and their guests. Big thanks to Mary for all the sous chef work, including multiple loads of dishes!
(Menu constraints: two vegans, one person with nightshade allergy, and our picky host. 
)
Menu:
Eggplant two ways: curry and sambol
Tempered potatoes
Cashew curry
Carrot curry
Pickled beets
Kale salad
Red samba and basmati rice
Ginger-garlic grilled Kauai’i prawns
Steak (leftovers) with tamarind-onion sauce
Our hosts provided ice cream and chocolate cake for dessert.
