I have a thing for Indian food (see Spicy Red Lentil Curry, Curried Butternut Squash Soup, Green Chickpea Curry with Couscous, 30-minute Coconut Curry, and Samosa Potato Cakes.) The obsession lives on, and I have another treat for you guys: A 30-minute curried beet soup with crispy tandoori-roasted chickpeas. You in? There’s an Indian restaurant in Portland called Bollywood […]
from Minimalist Baker http://ift.tt/1TriIP0
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