You are reading a single comment by @amey and its replies. Click here to read the full conversation.
  • Had almond and coconut flour in, roughly followed a recipe on glebe kitchen dot something, including knocking up a curry base thing like in restaurants, took ages but plenty of wine drinking time and now I've got a couple of easy future curries waiting in the freezer.

  • Same! I make the vegan maakhni gravy and saag, always in freezer as 'base'.

    I rarely use coconut in those but use coconut milk to make a chickpea curry that bangs.

About

Avatar for amey @amey started