curry, back to back.

i make curry well, which is to say that i don’t give up and just add the normal ingredients.  i pride myself on making curries with unconventional flavor combinations and, more than anything, a little something to mix up the texture.  my two best are by far the sweet and spicy kabocha curry and my savory tomato curry.  in a fit of impatience, i decided to plate them together, side by side, and the result was surprisingly fantastic even after they began to mix.

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