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Recipes I've Shared:
This is a good vegetarian or vegan curry, lots of protein, filling, and delicious. You can eat with rice or Indian bread (naan, chapati), or just by itself. Freeze in individual portions, perfect for grabbing for lunch and reheating. Adjust the heat up or down depending on your tolerance of spiciness by increasing or decreasing the chili powder
This is the base ("mother") curry sauce - to get different Indian recipes, you add different spices to this base. You can make it up and freeze in individual portions.
This recipe took a Shelly (Eggface) recipe and adjusted it according to what I have available.
This comes from the Eggface website, entered here to calculate nutritional information, with a few changes. The original recipe is 24 mini muffins, because I only have big muffin tins it made 11. Thanks Shelly!
Simple but delicious!