In the episode, Jaffrey cooked a south Indian shrimp curry and dill rice. The spices, herbs, and flavors she added sounded perfectly harmonious yet vibrantly explosive. I just had to try a vegan version.
I changed up the recipe for the curry quite a bit to make it healthier and leaner, but Jaffrey deserves the credit because had she not made this curry, I never would have created mine. I used a few Mexican peppers to add fire and smoke to my recipe, including two anchos and a couple of arbol chilies. Adjust the spice to your taste because this sauce is quite fiery.
Jaffrey's dill rice was more easily veganized so I didn't have to tweak it much except to replace the chicken stock with vegetable stock. This is my favorite rice recipe and one I've made in my kitchen over and over for years now.