Asparagus & String Beans with Smoky Romesco

Asparagus & String Beans with Smoky Romesco – Candy Coated Culinista

Having a BBQ? Try this interesting grilled appetizer for your guests.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

From: Food 52 Any Night Grilling

Ingredients
• 2 bunches asparagus
• 1 pound, green, purple or yellow wax beans (preferably a combination)
• 1 thick slice country style bread
• 2 large red bell peppers, halved, cored and seeded
• 2 fresno chilies
• ½ red onion, cut into thick wedges
• ½ cup extra virgin olive oil, plus more for drizzling
• 2 plum tomatoes, halved
• ¼ cup skinned roasted hazelnuts or almonds
• 1 tsp sherry vinegar, plus more as desired
• 2 tbsp freshly chopped thyme or marjoram leaves
• 1 tsp smoked paprika
• 1 clove garlic or 1 tsp smoked garlic (from book)
• Kosher salt, to taste
• Ground black pepper, to taste

Assembly
1. Prepare charcoal grill to medium-high heat and coat the gill pan with extra virgin olive oil over high heat using a paper towel. If you are using a grill basket allow to heat for 10 minutes prior to use.
2. Snap ends of asparagus and trim beans and set aside.
3. Grill the bread over direct heat until grill marks appear, about one minute per side.
4. In a bowl lightly toss bell peppers, chilies and onions in olive oil.
5. Place over grill on in grill basket turning and rotating for 6 to 7 minutes for the onions and continue to char the red peppers.
6. Cover peppers in a kitchen towel (to make it easier to remove the skin)
7. Grill tomatoes and when cooled enough remove skin also.
8. Using a food processor add peppers, chilies, onion, tomato along with nuts, thyme and paprika and salt into a thick puree. Drizzle in olive oil as you go.
9. Grill asparagus and beans and serve warm or at room temperature with romesco.

Tips
• Sprinkle some flaky finishing salt and serve.

Please Enjoy

My thoughts
This recipes was super simple and very easy to complete. The only thing here is you have to be a fan of romesco. I had heard of romesco before; but never had tried or made it. It reminds me of a salsa or pesto of sorts. Typically it is served with meat or fish; but today it’s served with grilled veggies and totally works. I added some finishing salt and it really rounded out the taste of the veggies.

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Zucchini Lasagna

Zucchini Lasagna – Candy Coated Culinista

I got a special request to make my lasagna and of course since I don’t make the exact same recipe twice I had to put a new twist into my lasagna. This recipe however took a very unexpected turn when it caused my third kitchen injury and this one was the worst yet; and had me almost contemplating going to the ER. To make zucchini lasagna there are two options using a knife to make thin strips or the easier way using a mandolin. I used my mandolin and was slicing the zucchini with no issue without the guard on (yes I know bad idea right) I was slicing away and then I noticed there was blood on the cutting board and I still didn’t feel anything mind you. I look to see where it’s coming from and I’ve sliced off a chunk of my finger and fingernail. Sighhh. Surprisingly it didn’t hurt and after an hour of getting the bleeding to stop and a quick google search of when to go to the ER regarding deep cuts. Not to forget I also checked how to glue a cut together if necessary as I had crazy glue in my tool box it finally stopped and I went back to the business of slicing zucchini and using that guard. Never again will I not use the guard.

Yield/Serving: 6
Prep Time: 1hr
Cook Time: 45 min.
Difficulty level is: Medium, time consuming

Ingredients
• 1 tbsp extra virgin olive oil
• 1 large red onion, diced
• 4 cloves of garlic, peeled and minced
• sea salt, to taste
• black pepper, to taste
• paprika, to taste
• season salt, to taste
• 1 pound ground turkey
• 1 tbsp dried basil
• 3 tbsp fresh oregano
• 3 tbsp fresh rosemary
• 3 tbsp fresh thyme
• 3 tbsp fresh parsley
• 3 tbsp fresh dill
• 1 – 250 ml container, ricotta
• 1 eggs
• 4 zucchini cut lengthwise to resemble noodles
• 1 cup spinach
• Pasta sauce
• 1/2 cup parmesan cheese
• 1 cup mozzarella cheese, grated
• Fresh herbs to sprinkle on top

Assembly
1. Pre-heat oven to 350°F.
2. In a large saucepan sauté onion and garlic in a tablespoon of olive oil over medium heat until softened.
3. Add ground turkey and spices and cook.
4. In a small bowl mix together the fresh herbs, ricotta cheese and egg and set aside.
5. Using a mandolin slice the zucchini lengthwise.
6. Place a layer zucchini in a baking dish followed by ricotta cheese, spinach, pasta sauce, parmesan cheese and mozzarella cheese.
7. Repeat step 4 until all the ingredients are finished.
8. Add the finale layer of zucchini and then sprinkle with mozzarella and parmesan cheese and sprinkle with fresh herbs.
9. Bake for 45 minutes and serve.

Please Enjoy

My thoughts
Wow another recipe I enjoyed with no carbs and it was very satisfying. I didn’t miss the pasta and it tasted wonderful. I’m not sure if I could get any guests to enjoy this if I actually mentioned first that there is no pasta; but ever morsel was consumed. Also I’m very happy I didn’t bleed on any ingredients and if I had to cut myself I did it at the best time possible.

Zucchini Lasagna – Candy Coated Culinista

U is for … Udon Noodle Soup

U is for … Udon Noodle Soup – Candy Coated Culinista

Yield/Serving: 4
Prep Time: 20 min.
Cook Time: min.
Difficulty level is: Easy

Ingredients
• 6 cups beef broth
• 2 celery stalks, chopped
• 1 medium onion, diced
• Handful of Italian parsley, rough chop
• 2 green onions, chopped
• 7 cloves of garlic, finely diced
• 2 carrots, peeled and chopped
• One knob of ginger, minced
• ½ cup sugar snap peas, halved
• 2 tbsp, mint leaves
• 200g, 1 package of pre-cooked udon noodles
• 1 baby bok choy, halved down the length of the leaf
• 6 dashes, fish sauce
• 1 tsp apple cider vinegar

Assembly
1. Cook the udon noodles according the package then drain and set aside.
2. Using a large saucepan pour in the beef broth and bring to a boil.
3. Add in celery, onion, parsley, green onions, garlic, carrots, ginger, snap peas, mint leaves and let cook for five minutes.
4. Add in the udon noodles along with fish sauce and apple cider vinegar and cook for five more minutes.
5. Turn down the temperature to simmer and add in the bok choy and let cook for 10 more minutes.
6. Serve

Tips
• Use vegetable broth to make this a vegetarian, vegan dish.

Please Enjoy

My thoughts
I usually love the soup I make; but so far the Asian inspired soups I haven’t really been a fan of. It tasted fine, but just not to my style.

Chicken Alfredo

Chicken Alfredo – Candy Coated Culinista

How can something that looks so simple and uncomplicated taste so divine and complex. That was my reaction to this recipe after asking the question “do you have any requests” and then I said to myself I guess it’s time to learn how to make chicken Alfredo.

Yield/Serving: 4 servings
Prep Time: 15 min.
Cook Time: 45 min.
Difficulty level is: Medium, a little time consuming

Ingredients
• 2 handfuls linguine pasta
• 4 boneless chicken breast
• Sea salt, to taste
• Black pepper, to taste
• Dried Oregano, to taste
• Dried Basil, to taste
• Dried parsley, to taste
• 1 tbsp extra virgin olive oil
• 2 tbsp margarine
• 1 head of broccoli, cut into florets and stems chopped
• 3 pieces of bacon, fried and crumbled
• 2 handfuls button mushrooms, sliced
• 2 tbsp margarine
• ¾ cup chicken broth
• ¾ cup 2% milk
• ¼ cup heavy cream
• 2 cloves garlic, minced
• 2 anchovies, finely chopped
• 1/3 cup parmesan cheese
• ½ cup cream cheese
• ¼ cup mozzarella, shredded
• Fresh basil, chiffonade
• Fresh chives, finely diced
• Parsley, to garnish

Assembly
1. Preheat oven to 350°F.
2. Boil a large saucepan with salt and canola oil.
3. Season chicken breasts with sea salt, pepper, oregano, basil and parsley.
4. Using a cast iron skillet over medium-high heat and add extra virgin olive oil and margarine and sear all sides of the chicken for 2 minutes
5. Then place in oven and continue to cook for 20 minutes covered in aluminum foil and let rest.
6. Meanwhile a saucepan steam broccoli.
7. Using a medium frying pan fry mushrooms in a little extra virgin olive oil and set aside.
8. Using the same frying pan cook three slices of bacon, drain on a paper towel, crumble and put into the same large bowl.
9. Add linguine into pot and cook until aldente and drain well.
10. Using a small saucepan over medium-high heat melt the margarine and Gradually add in the chicken broth, 2% milk and whisk constantly.
11. Add in the minced garlic, anchovies, parmesan cheese and mozzarella cheese and whisk until sauce has Gently broccoli, mushrooms, bacon, chives, basil and alfredo sauce into the pot with the pasta.
12. Serve immediately and garnish with parsley if desired.

Please Enjoy

My thoughts
I’m in love with this recipe, now it’s not the traditional recipe as I just can’t help myself but it still has the flavours and it tasted divine. The addition of the mozzarella cheese, bacon and anchovies was a great idea and I think the recipe would have felt like it was missing something without out these. This is definitely a rich dish; but still so satisfying. This is one of my recipes that was talked about days after so I know I did a great. I even patted myself on the back for a job well done and I made it again the following week.

S is for … Soba Noodle Salad

S is for … Soba Noodle Salad – Candy Coated Culinista

Buckwheat noodles I wonder how these taste? This cold Soba noodle salad is a vegans or vegetarian heaven; but for me I was looking for the protein.

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 7 min.
Difficulty level is: Easy

Ingredients
Salad

• 2 bundles of soba noodles (buckwheat noodles)
• Half a small red onion, thinly sliced
• 2 medium carrots, shredded
• ½ English cucumber, julienned
• Handful of spinach
Dressing
• 4 tbsp hoisin sauce
• 1 tbsp honey
• 3 tbsp anchovy or fish sauce
Garnish
• 1 sprig green onion, chopped
• Handful of peanuts, chopped

Assembly
1. Using a medium saucepan bring water to a boil and widely spread one bunch of soba noodles in water.
2. Cook in the boiling water for seven minutes, stirring occasionally.
3. Meanwhile prepare the red onion, carrots, English cucumber and spinach and set aside in a bowl.
4. In a small bowl whisk the dressing ingredients together.
5. Once the soba noodles are cooked, drain and rinse in cold water three times and plate.
6. Place the vegetables on top and then drizzle with dressing.

Please Enjoy

My thoughts
My first thoughts were, this is so tasty but near the end I was thinking, this is in need of some protein like chicken. The flavours were there, but for a meat lover like me I still wanted some protein.

Gluten-Free Lasagna Soup

Lasagna Soup – Candy Coated Culinista

You have guests coming over the weekend and you want to make something warm and comforting; but keeping yourself on a budget try this heart-warming soup.

Yield/Serving: 6-8
Prep Time: 10 min.
Cook Time: 45 min. to 1 hour
Difficulty level is: Easy

Ingredients
• 1 tbsp extra virgin olive oil
• 1 small onion, diced
• ½ lbs, ground beef
• ½ lbs, ground pork
• ½ tsp sea salt
• ½ tsp black pepper
• ½ tsp dried oregano
• ½ tsp fried basil
• ½ tsp red chilli flakes
• 12 oz can of Crushed tomatoes
• 900 ml or vegetable broth
• 2 sprigs of basil leaves, chiffonade
• Handful of Italian parsley, torn
• 8 – 10 gluten-free lasagna noodles, broken
• ½ a link if pepperoni, sliced
• 1 cup fresh spinach
• 1 cup baby kale
• Mozzarella shredded, optional
• Parmesan cheese, optional
• Basil, to garnish

Assembly
1. Using a medium sized Dutch oven pour olive oil into pot and allow to heat up over medium-high heat.
2. Add onion and garlic and sauté until golden.
3. Place ground beef and pork in and cook until brown adding in sea salt, black pepper, oregano, basil, red chilli flakes.
4. Pour in the crushed tomatoes followed by the vegetable broth and bring to a boil and then reducing to simmer for 10 minutes.
5. Add in the pepperoni slices and lasagna noodles and let the mixture simmer for 25 minutes until cooked.
6. Add spinach and baby kale in the last 5 minutes of cooking.
7. Serve garnished with fresh basil and shredded mozzarella and parmesan cheese.

Tips
• Use canned whole tomatoes and blend quickly in a food processor if you are unable to find crushed tomatoes.
• When reheating add more vegetable broth.

Please Enjoy

My thoughts
I never thought of making a lasagna soup but I was craving lasagna and didn’t want to do all that work and well we are in the midst of an extreme cold weather warning. So this really hit the spot and everything came together very easily. My taste testers enjoyed and even left with some soup for home. This was surprisingly flavourful and such a great treat on a cold day. I actually made three recipes at once with the same ingredients more or less. I made my Italian Meatballs (a request for me to make), my skillet chicken pepperoni pizza and then the soup. I managed to make 3 recipes for under thirty-five dollars and had about thirteen servings; which was amazing. This was my first bigger meal prep as I don’t really like doing mass meals for the week and I had meals to carry me though some lunches and dinners; which freed up time for me to do things I enjoy like ice skating at night.

P is for … Pea Risotto

P is for … Pea Risotto - Candy Coated Culinista

P is for … Pea Risotto – Candy Coated Culinista

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 20-22 min.
Difficulty level is: Easy

Ingredients
• 900ml low sodium chicken stock
• 2 tbsp extra virgin olive oil
• 1 small onion, diced
• 4 cloves garlic, diced
• 1 cup Arborio rice
• Sea salt, to taste
• Black pepper, to taste
• 1/3 cup fresh peas
• 1 tbsp unsalted butter
• Parmigiano Reggiano, to taste
• Handful of parsley, finely diced

Assembly
1. Pour chicken stock into a large saucepan over high heat and boil.
2. Once the chicken stock has boiled, turn down to low heat to keep warm.
3. In a medium saucepan heat extra virgin olive oil and pour in the onion and cook for three minutes.
4. Add in the garlic and continue cooking for another 3 minutes until soft and translucent.
5. Stir in one cup of Arborio rice along with sea salt and black pepper stirring constantly for two minutes.
6. Ladle in a half cup of chicken stock to the rice until the liquid is absorbed.
7. Continue adding chicken stock a half cup at a time until rice is tender with a firm centre and the risotto is creamy, about 20 to 22 minutes.
8. Add in the peas and butter in the last 3 minutes of cooking.
9. Stir in the parsley and grate some Parmigiano Reggiano to taste.
10. Serve immediately.

Please Enjoy

My thoughts
A slow but well worth it process. Creamy and aldente with the fresh peas and parsley along with the Parmigiano Reggiano made this a rich dish.

Pasta with Fried Lemons and Chili Flakes

Pasta with Fried Lemons & Chile Flakes – Candy Coated Culinista

Lemons, lemons and more lemons! If you are a lemon lover this recipe is for you.

Diner: Changing the Game by Melissa Clark

Ingredients
• 4 lemons
• 1 pound linguine or spaghetti
• 4 tbsp extra virgin olive oil, plus more for drizzle
• Pinch of sugar
• 3 tbsp unsalted butter
• ¾ tsp chili flakes. More to taste
• 2/3 cup parmigiana-reggiano cheese, plus more to taste
• Black pepper, to taste
• ½ cup celery leaves, coarsely chopped (optional)
• 1/3 cup parsley, coarsely chopped (optional)
• Flaky sea salt, for garnish

Assembly
1. Bring a large pot of salted water to a boil over high heat.
2. Zest finely 2 lemons and set aside.
3. Trim the top and bottom off the other two lemons and cut lengthwise into quarters and remove any seeds.
4. Thinly slice the quarters into triangles and blanch lemon pieces in the boiling water for 2 minutes. Then transfer using a slotted spoon to a paper towel to dry.
5. In the same boiling water add pasta and cook until al dente.
6. Drain water; but reserve ½ cup of the pasta water.
7. Using a large frying pan, heat 1 tablespoon olive oil over high heat.
8. Add the dried lemon pieces and season with a pinch of salt and sugar.
9. Cook until the lemons are caramelized, for 3 to 5 minutes and then transfer to a plate.
10. Over medium heat melt butter in the leftover oil and add the chili flakes and lemon zest of both lemons until fragrant.
11. Whisk in the reserved pasta water.
12. Toss in pasta, the juice of one lemon, cheese, black pepper and the remaining salt.
13. Cook until pasta is coated with sauce and add in the caramelized lemon.
14. Add celery leaves and parsley if desired.
15. Taste and add more lemon juice, drizzle olive oil and cheese if desired.
16. Sprinkle with sea salt and serve.

Please Enjoy

My thoughts
I wasn’t a fan of this recipe. The caramelized lemons and the lemon zest, lemon water, lemon juice. It was all too much lemon for me. I could handle almost all that lemon except the caramelized lemon. All I could taste was lemon rind, so I took that out and enjoyed the dish a little more. The combination of black pepper, chilli flakes and cheese and lemon; this mixture had a tendency to clump together and not be

Cinco de Mayo

Cinco de Mayo Meal – Candy Coated Culinista

Cinco de Mayo is a day to commemorate the Mexican Army’s unexpected victory over the French in 1862 at the Battle of Puebla on May 5th. The victory for the Mexican’s was short lived; but for this day they could celebrate a victory and they did. This is celebrated mainly in the U.S. & Mexico; but other countries around the world like to partake in this day like Canada, the Caribbean and even other countries further away from Mexico. To celebrate this day in history I ventured into something Mexican.

Yield/Serving: 4 tacos, serves 2
Prep Time: 20 min.
Cook Time: 1 hr.
Difficulty level is: Easy, time-consuming

Ingredients
Tacos
Shrimp
• 12 shrimp
• 1 clove garlic, minced
• ½ tsp cayenne pepper
• ½ tsp cumin
• ½ tsp chilli powder
• ½ tsp red pepper flakes
• ½ tsp kosher salt
• ½ tsp onion powder
• ½ tsp garlic powder
• 3 tbsp extra virgin olive oil
Avocado
• 2 ripe but firm avocados
• 1 egg
• Splash of coconut milk
• ¼ cup panko bread crumbs
• ½ tsp cayenne pepper
• ½ tsp cumin
• ½ tsp chilli powder
• ½ tsp kosher salt
• 3 tbsp canola oil
Toppings
• 1/4 cup goat cheese, crumbled
• ¼ cup black beans, rinsed and drained
• Handful of spinach
• 6 grape tomatoes, slices lengthwise
• ¼ red bell pepper, diced
• ¼ green bell pepper, diced
• 1 green onion, chopped
• Small piece on red onion, diced
• Small handful of cilantro, rough chop
• Corn kernels from one ear of corn
• 4 corn tortillas
Avocado Cilantro Coconut Sauce
• Generous handful of cilantro, stems and all
• ½ of an avocado
• 1 generous table spoon of coconut milk, the solid portion not the watery part
• Kosher salt, to taste
• Few drops of fresh lime juice
• Extra virgin olive oil, 1 tbsp or more
Mango Bean Salad
• 1 large mango, peeled and diced
• 1 dill cucumber, sliced
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• 1/8 red onion, thinly sliced
• Handful cilantro, chopped
• ½ cup canned black beans, rinsed and drained
• 2 cloves garlic
• Corn kernels fresh from ear of corn
• ½ freshly squeezed lime juice
• Kosher salt, to taste
• 1 tbsp agave nectar
• Splash of apple cider vinegar
Cantaloupe Agua Fresca
• ½ of a cantaloupe, peeled and chopped
• Tiny piece of ginger, finely chopped
• 1 lime, freshly squeezed
• 6 cubes of ice
• Cilantro, for garnish

Assembly
Tacos
Shrimp
1. Using a medium sized frying pan over medium heat add olive oil and season shrimp with spices add garlic and cook.
2. Let drain on a paper towel and set aside.
Avocado
1. Using a medium sized frying pan over medium heat add canola oil.
2. Peel two avocados and sliced into pieces. Set one half of an avocado and put into the food processor for the avocado cilantro coconut sauce.
3. Wisk egg and milk in a small bowl.
4. In a plate mixed together panko crumbs and spices.
5. Dip avocado into egg wash and then coat with breadcrumbs.
6. Fry until each side is a golden brown.
Corn
1. Using a small saucepan, slice corn kernels off and boil until cooked. Then set aside ¼ of the kernels for the tacos and the remainder for the mango bean salad.
Toppings
1. Prepare all the topping and place in a plate and set aside.
Avocado Cilantro Coconut Sauce
1. Blend all the ingredients together adding extra virgin olive oil little by little until mixture coats the back of a spoon.
2. Set aside.
Mango Bean Salad
1. Place all the ingredients into a bowl and add agave nectar and apple cider vinegar and stir until well combined.
2. Set aside and let marry.
Cantaloupe Agua Fresca
1. Place cantaloupe, ginger, lime juice and ice cubes into a blender and blend.
2. Strain off some of the pulp if desired and garnish with cilantro.
Assembly
1. Add toppings onto corn tortillas and place avocado on two tacos and shrimp on the other two tacos.
2. Drizzle with the avocado cilantro coconut sauce.
3. Serve

Tips
• Add a splash of tequila if your feeling festive to the aqua fresca to make it a more adult beverage.

Please Enjoy

My thoughts
This recipe was beyond flavourful and I was super excited to make this from the moment I started and I kept building layers to this as I kept cooking. This took longer than I expected; but there are many different components going into the dish and it makes this a lovely complete meal from beginning to end. The creaminess and crunch of the avocado taco made me not miss the protein. Once again I found another dish where I can up my vegetarian recipes to two or three times a week and not miss the meat. The shrimp taco is a great option for those who still want seafood/meat, as the shrimp was packed with flavour and colour. With the addition of the avocado cilantro coconut sauce it once again added another layer of complexity and it was the usual American salsa. I must say that corn tortillas are the way to go, I highly recommend them to the whole wheat, ancient grain or regular floured tortillas I have tried. They are so much more authentic and if you can find them please give them a try. The bean salad was chocked full of all those Mexican ingredients with the vinegar and agave nectar dressing to add a little sweet and tart aspect. Washing this all down was a mild fruity beverage which didn’t overpower the meal, it was just a lovely compliment. Any vegetarian or pescatarian would be total chuffed to see this for dinner and they were. This is already being requested and I’ll gladly make it again soon and hopefully streamline this recipe down to a hour beginning to end as I like quick weeknight meals.

Thai Pineapple Fried Rice

Thai Pineapple Fried Rice – Candy Coated Culinista

I went to my first Authentic Thai restaurant in February and ever since I have been intrigued by this cuisine and trying to consume and slowly try all things Thai. It’s one hundred percent thanks to this amazing Tamarind chicken I had and the taste and smell is still stuck in my head today. I love the sweet and tangy aspects to the tamarind as we have this fruit in the Caribbean and I remember pulling them of the tree and them being scattered on the streets all over Barbados & Antigua. This dish made me want to try Thai food more ad even though I’m not a curry fan I am finding Thai curry dishes to have a very different spice taste then Indian cuisine that I am not fond of. I am exploring this new flavor profile; but for now only with the rice and salad dishes and then on to noodles and proper Thai curries.

Yield/Serving: 4
Prep Time: 15 min.
Cook Time: 30 min.
Difficulty level is: Easy

Ingredients
• 1 pineapple, halved lengthwise if you want to make a pineapple boat
• 1/2 cup Jasmine Rice
• Peanut oil
• Soy sauce, to taste
• Curry powder. To taste
• 3 garlic cloves, minced
• ½ small white onion, diced
• 1 small carrot, grated
• ¼ cup frozen peas
• 1 egg
• ¼ cup pineapple, finely chopped
• 1 spring onion, chopped
• Cilantro, handful, rough chop
• Peanuts, chopped, to taste

Assembly
1. In a saucepan over medium-high heat cook rice and set aside.
2. Using a wok add peanut oil and fry garlic cloves and onion for a couple of minutes.
3. Add the Jasmine rice along with soy sauce and curry powder.
4. Add carrots and frozen peas, and let cook for 10 minutes.
5. Crack the egg into the fried rice and stir around.
6. Add in the pineapple, spring onion, cilantro and peanuts and stir for 1 minute.
7. Serve.

Tips
• Serve in a pineapple boats if desired. Just carve out the pineapple and pour Thai fried rice inside.

Please Enjoy

My thoughts
This is a totally new food for me and I honestly wanted to make this dish because of the pineapple boat and that wow factor when serving this dish. As I am not a huge curry fan I didn’t add tons of curry powder; but the colour and smell was wonderful and flavouful. I loved all the added fruit & vegetables in the rice.

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