After finding the curry spice level which is perfect for me (gently warming but very mild!), I am now hooked…. Tonight was a variant of the Thai style curry which I made last week. This time with veggies and served with grilled salmon, yum!
The curry base is exactly the same as for the monkfish curry, but I swapped bean sprouts and mange tout for chunks of pepper, aubergine and courgette. I also only used 150ml of stock and left the lid off for the duration of cooking. To make it spicier, add in some fresh chilli or more chilli powder.
Divine! Looking forward to taking the remaining portion to our Woman of the Year celebration evening at group tomorrow, along with a cheeky cauli crust pizza.