I was at the airport last weekend on my way to Charleston and needed a new magazine to read. Naturally, I found cooking magazines that I love instead of the usual gossip ones. What attracted me to this magazine was the beautiful cake on the cover. So guess what I made for today? You’re wrong—however you did get a clue from the name of the blog today.
I found so many recipes to make, but this Vegetable Curry was “just up my alley.” I am a vegetarian at heart and that’s what attracted me to this particular dish. Michael loves curry and I like curry and since I was gone all weekend, I wanted to make this dish for him.
We both loved this dish. It has so many flavors that blend into one. I love the fact that it’s meatless. I know Michael probably didn’t taste all the ingredients, but since I know the ingredients, I could taste everything. It was absolutely delicious. The recipe didn't call for dried apricots, but I added a handful when I added the vegetables. We also bought some Nan Bread for an added touch.
I served it with Basmati Rice. This dish will leave you with leftovers, but tomorrow should be even better. (which it was) This was in the “Fine Cooking” magazine on page 33. It’s the October/November addition. It’s on the shelves now.
By the way, I will make the cake on the cover.
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