FOOD



 Home-cooked vegetable curry with rice and cumin papadum.

 

Read a few recipes, watched a few videos, then did my own thing.

 

It was my first ever try.

I thought it might be intimidating and was prepared to fail. 
But it turned out well.
 

The only adjustment I'd make is add more spices the next time.

 

This is a versatile dish.

I used cauliflower here.

Brinjal, ladies' fingers, peas would do as well.

Even add fish for a non-veg version.

 

Other things I made/ate at home in April...
 

Clockwise starting from top left is roasted beetroot* and arugula salad,

pasta with tomatoes marinated with garlic, balsamic vinegar, macadamia nut oil,

apple and yoghurt with a sprinkle of cinnamon powder,

barley with a slice of lime,

papaya with lime.

 

*Roasting beetroot takes forever! One hour in the oven!

This takes planning.

Next time, I'll roast a few at one go and keep in the fridge.

Roasted tastes much better, so I'll do it.

The aim is to reduce takeaways/convenience food, eating out.

This is a big step for me as I don't enjoy cooking.

~Ema N~


Update: see how I make the papadam for the vegetable curry here.

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