This curry turned out to be far hotter than I'd imagined:
After boiling/simmering my vegetables (potatoes, carrots, aubergine, and courgette), I added a full jar of mild curry paste (not sauce) to a medium-sized saucepan which resulted in a fiery, dark-brown, vindaloo-type curry.
The curry was delicious but too hot. Thus, I watered down the remaining curry the next day, and added a normal red pepper to vary the taste a bit:
This produced a much milder curry which I think I'll stick to in the future.
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