dark beef curry

With the huge harvest of vegetables in my kitchen, i am finding ways to include as much as possible in our meals while they are still fresh.

Mornings are cold now, and salads are no longer appetising.

vegetable soups! i thought, could solve that.

cauliflower potage topped with cheese

In a pot, with cauliflower from last nights dinner, added onions and rolled oats (to create the starchiness), poured in consomme, simmered 10 min, used my hand held processor, and we had freshly made instant vegetable potage in the morning.

plus, ham toast and banana & pudding raisin toast

i used to not be able to finish my so many pieces of toast in the morning, but i seem to stomach them pretty well now! =)

Dinner was as requested

beef curry plate

when i think curry, usually it is chicken.

J says he likes the non sweet non milky version of beef curry which good curry restaurants serve, so i took up the challenge.

dark beef curry, topped with poached egg, with side broiled broccolli and cheese hanpen

i used a fond de veau based curry roux, splashed red wine in, and didnt add milk to simmer.

purple kabu (turnip) sauteed and drizzled with yuzu shoyu

i think i like beef curry!

the flavour of the curry is deep and strong, very adult taste, and because it is not sweet, it was like beef stew with a curry zing.