This week, I grocery shopped intentionally with curry in mind. What I got out of it was quite delightful! It turned into very much a Caribbean Curry that had both heat and a natural sweetness, which had a lot to do with swapping in sweet potatoes in place of russet - it gave the dish a whole different flavor from last week. I also added portabella mushrooms, broccoli, and red onion, and properly seasoned with curry, cumin, turmeric, chili pepper, onion, and garlic. Served over wild rice, this was extremely pleasant to my taste buds.

Super nom! And I have enough leftover for dinner tomorrow!