How happy I was with the article on July 24 about vegan food and the accompanying weekly menu. Half the family is now vegetarian and I like to look for recipes that are tasty for everyone and where meat eaters don’t ‘miss’ anything. I started with the vegetable curry, which meant the kitchen cupboards could be cleaned out straight away. It turned out that I had all the non-perishable ingredients at home. With this dish I (finally) learned how to make your own spice mix as a basis for a curry. No more ready-made boemboes or spice mixes from the supermarket. Because my daughters don’t like very spicy food, I left out the chili pepper. This resulted in a delicious spicy dish that I ‘spiced up’ with chili flakes at the table. The quantities are perfect for four people, you really don’t need rice or naan bread. Due to the multitude and variety of vegetables, it also seems to me to be a super healthy dish and because nothing is overpowering, it is also accessible. We all enjoyed it and the meat eaters didn’t complain.
‘It seems like a super healthy dish’
