Food Blog: Chicory Curry
Sunday, January 20, 2013
Forgot to add the blackstrap molasses to the prep picture, but it does include that in the recipe. Yes my spices are all in different jars, the amount I use means its a lot cheaper to buy from the relevant stores than buy the tiny jars in mainstream supermarkets!
Close up of finished nom! Complete with home made dahl (thats white urid dal, not rice) lamb kofta and home made wholemeal chappatti.
It made the chicory actually edible! The solution to any vegetable you are unsure about is to curry it!! The curry is a little bitter in a good way, but with the sweet spices and apple it makes it tasty instead of flat out inedible like when we roasted the chicory.