Saturday, July 30, 2016

Dinner, 30/716: Squash and Cauliflower Curry (Woman & Home magazine)

This is a Thai red curry, and was very nice, though I think I'd use another tablespoon of curry paste as it wasn't that spicy, and would have held up to more spice, given the sweetness of the potato; I used sweet potatoes instead of squash, because I had them in the house and they needed using. We had a note from a previous time cooking this that we wanted less squash and more cauliflower, so I bought a really big cauliflower and only used three small sweet potatoes, which ratio worked very well. 

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