Another take on vegetable curry
Almost any combination of vegetables works well when they’re made into a curry. And this one is no exception. Using ingredients that are currently in season in northern Thailand, I whipped up this little gem in my rice cooker. (Recipe okra cauliflower mushroom curry) Regular readers will know that I don’t include measurements or exact instruction because I like to encourage experimentation in the kitchen.
- yellow curry powder
I served the dish over plain white rice.
As always, please leave a comment in the discussion section below to let me know what you think and if you have any suggestions/recommendation to make the dish better. Thanks in advance for the feedback.