• One big calliflower
  • Two big carrots
  • One parsnip
  • Generous amout of masala curry powder
  • Three to four FoAM cups of buttermilk
  • Three glasses of water
  • Soft paprika
  • Salt
  • Pepper
  • One garlic clove
  • Olive oil

In the pan, fry garlic in olive oil under wild fire, and add cut down vegetables all together. Fry a little why mixing vigorously. Add up salt, pepper and soft paprika. When the paprika has colored softly the other vegetables add up one glass of water. Let the juice amout reduce, and another one, and another one. Add up two buttermilk glass, and the curry powder. Cover up and reduce fire to minimum.

After a while, come back to see what happened. Add up the rest of buttermilk if the juice has reduced. Cover up again. If there is too much juice to your taste, increase the strength of the fire.

  • michka/know-hows/calliflower_carrots_parsnip_curry_with_rice.txt
  • Last modified: 2014-01-28 16:24
  • by michka