Last week, it was this spicy sweet potato breakfast bowl, and a few weeks ago it was
this spicy sweet green pea soup.
Not exact matches
I made this with carrots instead of squash and instead of coconut milk used a bit of stock and half a block of creamed coconut so it was more of a
spicy carrot puree on the
sweet potato (and substituted the chick
peas for
green peas plus added some spinach) and it was delicious.
This exceptional mix includes marvelous mache, tender lettuces,
sweet pea greens,
spicy nasturtium leaves, and many more varieties of fresh young
greens.
The curry powder and the garam masala give the cauliflower a
sweet,
spicy flavor, and the other hint of sweetness from the fennel seeds and the
green peas just pulls it all together so deliciously.