Well, I thought making a garlicky curry marinade for the portobello mushroom I was planning to eat was a good idea, but I was wrong.. It was a GREAT idea.
It consisted of dried minced garlic, curry powder, soy sauce and some water.
I pan-'fried' some steamed spinach and carrots in the same pan where I cooked the mushroom and added a bit more soy sauce and sesame seeds to have on the side (and steamed potatoes with ketchup and habanero sauce -again-).
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