Pear & curry chutney

I found out about the divine association of pears and curry thanks to an Australian friend. It was so delicate and tasty I decided to try it at home. This chutney/ compote goes really well with white meats and fish. So simple, in season, you should rush to make it at home. Pear & curry chutney 2 pears5 g salted butter1 tsp ground curry1/2 tsp ground curcuma (turmeric)1/2 tsp ground cardamomsalt & pepper15 cL water Peel the pears and cut them in small chunks.Melt the butter on a pan, medium heat.Add the pears and let it caramelise slowly. Then add the spices, mix it well.Let it cook for a few minutes. Add water and cover it.Reduce to small heat and let cook for 15min.Take off the lid, put on medium to high heat to reduce the water.Roughly mash the pear with a fork and serve warm to room temperature.…

Butternut curry with cumin spices

Hello there, I hope you are getting used to the cold and resisting tiredness. As you well know, I’m an addict when it comes to spices. I’m a big fan of currys and chilies at the moment, I make a big batch every week that fill up my lunch boxes. I find them comforting and nourishing meal. Today I present you this butternut curry. Butternut is a very soft type of squash that melts in your mouth. I also added carrots and red lentils, a good amount of spices and some almond cream to make it smoother. The vegan curry goes well with more veggies in case you miss your greens. I also had it with coconut crackers which was the perfect combination with the curry taste. You can find them in a bio shop, it kind of looks like polystyrene but it tastes really good I promise. And if…