The dish has everything! – different flavours and textures; soft, crunchy and creamy. It’s warm and cool from the yogurt, bright with citrus and hot too, if you care to add some chili pepper. It’s one of the more satisfying dishes I’ve had in a while. Maybe next time I’ll try ground chicken instead of pork but either way, I am definitely making this again and you will want to as well.
Although this is called a curry, it doesn’t contain curry powder, just turmeric. Which is a mild-tasting spice, with a deeply pigmented sunflower yellow hue and is said to have multiple health benefits. YAY! Flavour-wise, if you love curry then you will like this. After all, it’s just a mellowed down version and if you’re not crazy about curry or are new to them then it’s safe to say that you will probably enjoy this.
This recipe was found in the latest issue of Bon Appetit magazine, Taco Nation. Every issue is filled with entertaining articles and of course delicious and well-thought-out recipes; they usually don’t require exotic ingredients or special equipment but at the same time, their recipes offer interesting ingredient pairings, texture and acidity or sweetness depending on what the particular dish needs. Just like this recipe, it’s is so easy and yet it tastes complex, that’s the sweet spot. When you get a recipe like this – it’s a keeper.
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