We’re nearing the end of the Bon Appetit Food Lover’s Cleanse, and unfortunately, what with the somewhat “healthy” tasting chicken and the disappointment of the dish I am about to tell you about, it’s not ending as well as it began (though never fear, it WILL end on a high note – upcoming!).
The dish sounded good enough – Pan-Roasted Vegetable Curry – and the plethora of veggies we chopped and sliced to get ready for it looked quite lovely:
We took the easy way out on the side and bought some Near East Wild Mushroom & Herb CousCous (no one’s compensating me, I just love the stuff) to cook up quickly while the vegetables were in the oven:
And in the end, dinner was actually very colorful and pretty. However, the “curry” was pretty much sauce-less, leaving it dry, and, despite all the spices, a bit boring. The greek yogurt mix-in was helpful, but I still wanted some kind of sauce if this was going to be a main dish. I will admit I cut my cauliflower florets too large, and they didn’t cook all the way through, but in general I’d relegate this to a side dish and maybe even then add some extra salt and pepper.
The couscous, at least, was delicious.