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

[tavella.livejournal.com]

In fact, one of the basic techniques for curries is to heat the spices in a little oil before adding the rest of the ingredients, to bring out the flavor. Probably ghee in the original, but you could go with olive oil.