Happy Wednesday, guys! By the time you’ll get to read this, I will be up in the air, on my way to Heraklion (Greece), counting down the hours until hitting the beach! As I still have a million things to do before I go – cleaning the house (we have a friend staying over to look after our little furry terror), packing, finalising my photo edits, I will be brief.
Today’s dish is an aromatic vegan curry that features the very last of the summer produce as I am clearly not yet ready to accept that the summer is well and truly over 😉 . Having said that, if you have moved on to pumpkins already, use oven-baked pumpkin and lentils or chickpeas instead. I haven’t seen many pumpkins in local stores, so I haven’t started on pumpkin season yet, but once I do I will do so with conviction, promise! This vegan curry is easy to make and while the ingredient list may seem daunting at first glance, it’s the dry spices that bulk the list up, so please don’t panic and check your cupboards first. If you like cooking, I bet that you’ll have most of what’s needed already. And if not, stopping by your corner store on the way from work should get you sorted. I hope you’ll enjoy this aromatic dish (let the sauce sit overnight for the flavour to develop) and I shall report back on Saturday, from the land of sun-ripened tomatoes, firm eggplants, juicy peaches and sticky figs! xxx
