Looks like a very tasty recipe.

wow, superb peach,you are expert in recipes and cooking. The food here looks so inviting. I will also try to cook this,if not I will tell my sister to prepare this. My sister has a space in school’s canteen with more or less 4,000 elementary pupils attending. She always has better money everyday. I will suggest her to prepare this so I will also follow after her hehehehe.The more that I am so hungry now.

It is nice in eating but takes time in cooking because my cousin likes it most and makes sometime on Friday to enjoy the lunch with relatives. liked this curry a lot – only two small amends to my taste, swapping the potatoes for sweet potatoes and the sugar for ground almond.

I didn’t find this too dry at all with the specified quantity of tomatoes – cooked on a very low heat with the lid on, the moisture level on the finished dish is very acceptable :

Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more.

Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender – add a drop of water if you need to, but it is meant to be a dry curry.

When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

A great comprehensive guide- very very useful.

This is by far the best ways to get grocery shopping done quick and easy without having to be frustrated at the store.

Being a huge collector of coupons and and using the coupons to buy stuff on sale is one great way to buy groceries but it takes alot of homework but it’s smart shopping

Congrats peach for having your articles posted here.I submitted two the other day , only one was approved and the other one is awaiting for a moderation. About your blog here, it is very helpful especially those always sent on an errand to shop in the wet market.

A unique and worth cooking recipe.

It is a good recipe for the readers of LB and I like it most because it is easy to prepare at home. This is a simple vegetarian stir-fry that is ready to serve in less than 20 minutes, and it is also my go-to recipe for days when I feel like it’s time to cut down on the family’s meat-intake. Wonderful for days when you feel like having something healthy and light.

The ‘hair’ of the broccoli, as my young son calls it, absorbs the tasty sauce and with every bite the deliciousness just oozes into your mouth. The carrots lend a gorgeous pop of colour to the dish while the mushrooms adds to the layered texture of it together with the crunchy broccoli and the slightly mushy carrots.

This is a dish that could help with getting your little tyke eating his/her vegetables, if you have a particularly fussy eater, because the oyster sauce masks the ‘raw’ taste of the vegetables without taking away any of the nutrients. Serve this with a bowl of fluffy steamed rice and I guarantee you will have this platter of stir-fried goodness cleaned out real quick!

You will need~
– 1 head of Broccoli (cut into bite-size pieces)
– 1 medium Carrot (cut into bite-size pieces)
– 4 Shiitake Mushrooms (sliced)
– 3 Garlic cloves (minced)
– 2 tablespoons of Oyster sauce
– 1 teaspoon of Sugar
– 1/4 cup Water
– 2 tablespoon Vegetable Oil
The secret to an efficient and delicious stir-fry is in the preparation, have everything prepared in advance and set near to your cooking area and you are set. So let’s have the broccoli and carrot cut up into bite-sized pieces, the mushrooms sliced up and the garlic minced.

I usually cut the broccoli last after everything else as the florets tend to leave a messy trail on the chopping board. Next, heat up a wok with any type of vegetable oil (I used Canola), and throw in the minced garlic and stir around until that heavenly fragrance is released, then add the vegetables.

Good saying indeed!