Shabbat In a Curry

Gold and silver are powerful tools. They can be used to elevate the mundane into the holy—like a wedding ring or the silver vessels of the Mishkan—or they can blind us, leading to the idolatry of wealth. In this week’s Parsha, Ki Tisa, we see the duality of human nature. B’nai Yisrael are commanded to give a half-shekel of silver for a holy communal purpose, yet in a moment of panic and impatience, they use their gold to fashion a Golden Calf.

It is a reminder that our intentions matter as much as our materials. This week, we’re reclaiming that “golden” energy and channeling it into a beautiful, healthy Shabbat meal. Using the vibrant, anti-inflammatory power of turmeric, we’re creating a menu that is literally “good as gold.”

The Weekly Challah

IDAHO POTATO SAMOSAS

Don’t let the idea of dough intimidate you. If you’re short on time, use puff pastry or even wonton wrappers. The magic is in the spiced potato filling—it’s the ultimate comfort food with an Indian twist.

SLOW COOKER VEGETABLE CURRY

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This is a lifesaver for Friday nights. Let it simmer all day so the flavors meld. You can serve it straight from the slow cooker or move it to a hot plate; either way, it’s a warming, nutrient-dense dish that could honestly be a meal on its own.

INDIAN CURRIED CHICKEN

We’re continuing the theme with a chicken that is deeply flavorful but surprisingly simple. The combination of curry and tomatoes creates a rich “gravy” that is perfect for dipping your challah (or naan!) into.

TURMERIC RICE

If you want that iconic, vibrant yellow color, turmeric is your best friend. It turns a simple side of basmati into a centerpiece. Plus, as a dietitian, I love the extra antioxidant boost.

CARROT SPICE CAKE WITH HONEY GLAZE

Yes, there is even turmeric in the dessert! It complements the warmth of the cinnamon and the sweetness of the honey glaze perfectly. It’s a golden finish to a golden Shabbat.

For last year’s Shabbat Menu Parsha Ki Tisa click here.