The sim­ple fix

The Guardian - Feast - - News - Thomasina Miers

There is some­thing ther­a­peu­tic about mak­ing a quick curry paste at home. Few things can beat the smell of freshly ground spices and aro­mat­ics – es­pe­cially when they hit the hot metal of a wok. Now that in­gre­di­ents such as tamarind, galan­gal and lemon­grass are stocked at larger super­mar­kets, it is also an easy so­lu­tion for a mid­week din­ner. This mouth­wa­ter­ing curry is eas­ily made ve­gan if you swap the chicken for more pump­kin or an­other veg­etable.

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