Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
Mine probably isn’t that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.
Do you use fresh or dried curry leaves?
Both. Although dried ones stay longer and are easier to crush by hand.
Good to know since dried are much easier for me to get hold of.