I made a curry for breakfast... A vegan curry in order of operation. Oil, onions, salt, ginger, garlic, scotch. Bonnet, tomatoes, all spice, black pepper, lemon, bell peppers, coconut milk, curry powder, tomato paste, lemon, sugar, salt, baby broccoli, green beans, tofu, pea shoots, a whole can of ackee, cut up squash blossoms, served and topped with scallions and a little Thai basil.
The squash blossom flower was dragged through the sauce at the end and was delicious: I also did the trick with the tofu where I froze and defrosted, froze and defrosted... It gave the tofu a wonderful texture.
