We love curries around here. Our children have had the opportunity to enjoy a variety of curried dishes from a young age. Their taste buds know the flavors well. I made this recipe for dinner tonight and there was very little conversation during mealtime. A sign of a good meal!
I've been very busy lately with my garden projects. I'll post photos to my blog soon! I also recently took a solo trip for six days to Breitenbush Hot Springs and the Oregon Coast. It was so lovely to get away and relax for a while!
When making a stovetop vegetable stew, it is important to cut your vegetables into certain sizes and know how long each takes to cook. It is not very appetizing to have crunchy potatoes and over-cooked cauliflower! For example, potatoes and carrots take quite a while to cook so I always add them in the beginning. Green beans take a moderate amount of time, and cauliflower cooks up quite fast. Think about the size you cut your vegetables. If you dice the potatoes too small they may become very mushy by the time everything else is done. If they are too large, they won't ever cook thoroughly. Cooking is a dance with your ingredients.
A word on spices: make sure yours are fresh! Old spices lack flavor and are often bitter. they can drastically change the outcome of your finished dish. If they are older than 6 months it is best to compost them and start with fresh spices. You'll love the difference.
About the Author