Sunday, March 24, 2013
I fixed a vegetable curry for supper on Saturday night. Ed and I are gradually moving away from eating a lot of meat, so the curry was a bit of an experiment.
We both said we would make the recipe again. Think cauliflower, carrot and onion, cooked in a sauce of coconut milk. Chickpeas and baby spinach are added at the end of the cooking time. Ginger, curry and our favorite, garlic, add the savory side to this dish which we ate with brown rice. Our dessert was apple slices and peanut butter from St. Laurent's in Bay City. Yum!
I found the recipe in Fine Cooking magazine and would heartily recommend it. Here's the link to Vegetable Curry.
Wanda Hayes Eichler
Labels: Good food