We had a little pasta with our vegetables for dinner. Instead of a side salad made up of lettuce and toppings I made a fruit salad. The cantaloupe provided a nice cool sweet balance for the hot curried fresh veggies, pasta, and beans main dish. Over dinner I filled Anthony in on how we came to have such spicy curried dinners. I bought a bag of curry at an Indian grocery store in Huntsville, AL a couple years ago. Instead of keeping my curry in a little spice shaker, I keep my curry in a Tupperware container and dump some into my dishes instead of sprinkling it.
Ingredients:
1/2 Onion
Small head of Broccoli
Zucchini Squash
Vegetable Rotini
1/3 can Black Beans
Curry
Salt & Pepper
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