Brimful of Asha on the 45

[cyrano]

So I made a vegetarian curry, in my continuing efforts to reduce the amount of flesh in my diet.
And I found that it was pretty unsatisfying in my mouth. But when I added a little fat, the spices grabbed onto that and did a little dance. So, my vegetable eating friends, with out rendering it from the beasts of the field, how do you get a little bit of fat in your food commonly?

Comments

[tersa.livejournal.com]

Exactly what mnarra said. Not to mention that oils, especially unsaturated plant or nut oils, are good for you. You just have to moderate how much you use. :)

I was actually reading a food blog recently talking specifically about curry spices, and it mentioned that one of them (cumin? tumeric? I forget which) has a chemical-that's-good-for-you that's oil soluble.

So without a little bit of fat to cook the spice in, it won't release that chemical.