I made this with some veg box leftovers – Swiss chard and cauliflower, as well as some organic ginger I got extra to my box, some cookalong leftovers (chillis, spring onions), and some capsicums that aren’t exactly local or organic – oops. I also used some soya chunks – those dried things you get at the health food shop and which most people seem to turn their noses up at. Reconstituted they have a spongy texture and are perfect for soaking up delicious sauces. I for one really like them! Penang curry is one of my favourite meals ever. Yum!
Speaking of the cookalong I just realised I haven’t blogged it yet! Here’s my concoction:
That picture is currently at the top of the Word of Mouth blog, so my food photography must be improving a little bit! It was a great cookalong, Allegra was lovely going to extra effort making a vegetarian version especially for me despite the fact she had a book deadline the following day. The recipe for spice-rubbed pork escalope with coconutty sweet potatoes (with vegetarian option) is up here. And many thanks also to Rebecca, who joined me in the kitchen!