When I make Japanese curry, I do enjoy it as it is (usually with rice), but often times I can’t wait to create a “secondary” dish with leftover curry.
When growing up in Japan, I would almost always ask my mother to make curry udon the next day, and it’s still one of my go to “second-day” curry dish.
But this time I decided to go for macaroni and cheese.
And I had perfect dishes to cook it in.
The leftover curry was mixed with freshly cooked macaroni and my cheesy cream sauce.
They were topped off with nutty parm and freshly ground black pepper.
They already looked so good before cooking!
As you can see, there are a lot of chunky veggies in the the curry.
I usually stay away from big brand names.
I refuse to pay extra just for the big “name”.
But I am willing to pay for quality: quality of design, quality of material, etc…
Today there are a lot of companies that make this type of small casserole dishes, but Le Creuset is still one of my favorites.
Particularly these yellow ones always make food look good.
Just out of the oven!
It’s a rich dish, and I enjoy it for it.
And another good thing about this dish is that it doesn’t make me feel “stuffed”.
That’s what I’ve noticed since I stopped eating meat and dairy.
Plant-based food not only tastes good but also “feels” good.
We are expecting a very warm weekend in Minnesota.
But I’m pretty excited.
Your attitude changes towards 90 degree weather after you hibernate so long (lol)!