This recipe from Oh My Veggies caught my attention. This curry was perfect for a chilly day like it was today - warm and very filling!
A few notes:
- I didn't use frozen butternut squash. I peeled, chopped into bite sized chunks, then baked the squash in the oven on a lightly 'olive-oiled' baking sheet for about 25 minutes at 400F
- I also didn't use frozen peppers. I chopped about 3/4 of each a yellow and red bell pepper
- I think cilantro would also have tasted nicely as a garnish instead of parsley
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