I finally get a hang of the Indian curry after taking a deep dive in Madhur Jeffrey’s baked chicken curry recipe a few days ago. The principle of making an intensely flavored curry paste — with aromatics together with whole spices applies. I’m now making a quick vegetarian curry. It’s a winter squash and mushroom curry dish, adapting yet another Jeffrey’s recipe. Since I’m at it, I might as well try to get it done in one pot, and with a shorter ingredient list. That way, curry is easily…
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