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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