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interesting recipe, yet a little low on veggies for my taste, i usually go like one on one with meat to veggies... theres just no replacement for the sweetness of well sauteed onions and caramelized carrots! i use a grater to get the carrots extra fine, then i salt them and leave them for an hour so the salt sucks the juices out, and then when i fry that up? no comparisson!!!
Kimchi method to reduce water, and kraut. Last winter I was on a pretty big fermentation kick, it’s fun. My fav was cauliflower/carrot/curry, tasty.
just tried some varieties of mixed pickles. babycorn, bellpeppers, onions, cucumbers, cauliflower, babyonions, theres so many possible variations to fermented veggies! yet i dont dare preserving these myself, i just lack the space to create them ina hygienic surrounding...
did you know that curry powder is a british invention, as indians only used curry paste?
My curry guilty pleasure, a few times a year, those curry/lard blocks from the Asian market. Super quick curry helper. I just don’t pay attention to the sodium or fat content. Not for frequent consumption tho
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