Blossom & a Veggie Curry

The blossom season is short lived, but when you get that blue sky moment with a little warmth a walk through the meadows is so uplifting.

This week, I wanted to share the sight of blossoms, signaling the changing season here in Edinburgh. It's like a signpost pointing towards warmer days and the park bursting with life. Those moments when you catch a glimpse of pink against the blue sky, everything just feels right.

I was cycling home from work and had one of those moments. It's fleeting, like the British asparagus season or the gooseberry harvest, but it's there, making you pause and appreciate the beauty around you.

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I’ve been working away on a little curry section for the book, a basic foundational curry paste that you can then use to tailor to the spices you have in, or the style of curry that takes your fancy. I keep finding I can add the odd tweak here, or need to cater for this and that. It’s providing a level of procrastination that I could do without!

Meanwhile we need to eat, and as part of the process I made this veggie squash and sweet potato curry, subtle in it’s use of heat it should appeal to those people who would profess to not like a curry!

Steps to a great Veggie Curry!

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