Mike Organic Curry Love

recipes

Whether dinner
for two or a party
of 12, Curry Love�
serves up
delectable dishes
seasoned chefs
can add to their
repertoire or
first-timers in
the kitchen can
use to impress
their guests.

With Mike's
personal recipes,
you can make
love and magic.
Bon Appetit!

Welcome to Mike's Organic Curry Love™

Instructions (Serves 2-4)

Use 1-2 Tsp Peanut oil to coat the squash and aubergine, put on a tray with baking paper and roast in oven at 350 F for approximately half an hour, until well browned and tender.
In a wok, stir-fry the chopped onion in the remaining 1 Tsp Peanut oil over medium heat for 3 to 4 minutes. Add the Zucchini and cook over medium heat for another 2 minutes.
Add the Curry Love and bring to simmer.
Add the squash and aubergine, mix and serve with rice or, as in the picture, with roasted potato wedges.
Garnish with Basil and wedges of lime.

Red Curry Eggplant and Squash Casserole

CURRY LOVE INGREDIENT
PASSION RED THAI CURRY�

Ingredients

1 jar of Passion Red Thai Curry
1 onion, chopped
2-3 Tbsp peanut oil
1 medium Eggplant cut into ½ inch slices or cubes
1 small Butternut squash peeled and cut into 1 inch cubes or wedges
1 small Zucchini, sliced in rounds