This was nice, except there was way too much butternut squash (even for those of us who really like it) and not nearly enough cauliflower. I'll make it again, as I really liked the curry sauce, which was a Thai style one with coconut milk, etc, but we'll only use part of a squash, and a larger cauli, or two small ones. Might also see if I can find some tiny green Thai aubergines to go in as well. The veg is roasted and the sauce made separately, so the texture of the cauli is great...
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