Tuesday, November 07, 2006

Curry, but different

We've been enjoying the combination of cauliflower and tofu in a coconut-based curry, so I revisited it, but this time the sauce had the rest of the kabocha and gravy added to thicken and deepen it. Broccoli, peas, and a nice mix of seeds and pastes rounded out the flavors. It's important to let this kind of thing simmer a bit to really reduce and marry the flavors; it also greatly benefits from having the already-deepened leftovers added since they have so much to offer already.

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