Here we have a dry South-Indian curry with coconut yoghurt, from Rukmini Iyer’s The Green Roasting Tin. I cooked this during Veganuary.
Suggested time: 40 mins. Took me 75. I forgot to buy unsalted peanuts. I had some cashews and mixed nuts, but I used salted peanuts. It was very dry. Coconut soy yoghurt loosened it off, but I’m not a huge fan of that, nor of carrots. Mango chutney was another good inclusion of my own.
It’s all about the vitamins, though.
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