I made this for me and a friend. We both enjoyed it, had two plates each (with rice) on the first evening that it was made, and then ate the leftovers for breakfast. It’s definitely best hot and fresh, and not too spicy. The amount of vegetables is just what I used. You can add more or less, if you’d like. I recommend adding an onion or two (if small) also, and the broccoli is definitely optional. It tasted better than I thought it would, but I only added it because a teacher gave me the broccoli and I needed to use it before it spoiled. Broccoli is healthy and really did go well in this curry, so you might like to try it, too.
Posts Tagged With: carrot
As I boil water for a warm bath on this rainy day, I thought I’d share what I had for lunch today. I should have taken a picture, but was a bit too lazy. It was a delightful, simple taste comparable to buttered carrots, except this has more to it.
No rice needed. I don’t care for sushi. In fact, seaweed when it’s gotten soggy is quite gross, in my opinion. The trick is to eat this when it’s still fresh and the seaweed is still crispy. The seaweed did start to get soggy, but maybe sushi lovers can enjoy this.
You can make this with other greens, too, like swiss chard. It’s pretty much the swiss chard recipe, with some carrots.