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I love curry, but have never been satisfied with the curry dishes that I’d make at home. None of them tasted quite right. Turns out, it was the curry blends that I have been using. I thought I was destined for sub-par curry until I got my sister’s curry blend recipe. Now, I feel like I make curry dishes at home that taste like my favorite local Nepalese, Indian, and Tibetan restaurant, Yak and Yeti.

You can use whatever curry blend you want in this dish. That’s the awesome thing about curries — you can make them to whatever suits your taste buds! The addition of coconut milk soothes some of the heat and gives a richness and depth to the sauce. This makes a BIG batch of curry, so you could halve the recipe if you’d like. I make big batches and stick them in the freezer for easy meals. Also, depending on what’s in season, you could switch out any of the vegetables to fit what you have available.

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