Cooking de Janicita ? Basil Buttered “Dry” Curry Vegetables TOPPED with toasted cashews+fresh basil

So I usually try to challenge myself to make different flavours using the same set of ingredients. Today I wanted something sweet, buttery and “ no egg “ – came up with a japanese inspired sweet curry. | First, sautéed garlic+shallots+basil with butter+coconut sugar+vinegar+coconut cream+mushroom water+red curry powder+Indian mustard curry spices premix+turmeric powder+black pepper+salt | Added asparagus+baby corn+baby carrots+shiitake mushrooms to simmer in curry sauce | Can be eaten with rice or pasta but I had craving for sourdough which worked well cos I wanted something like a “bread+curry” Indian/Chinese lite version |~

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Author :  Jan Lee

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