There’s spicy and then there’s this: spicy that’s so hot you can’t stop shoveling it into your mouth, bite after painful bite, because the second you pause, you’ll feel the full wrath of the burn in all of its glory.
But when it tastes like this, it feels so good.
But behind all of that endorphin rush-inducing heat, there is a blend of warm and satisfying spices — ginger, cumin, turmeric — so that even if you’re not a spicy fiend like some of us you can dial down the heat (by omitting the chili pepper or using a milder curry powder) without fear of losing any flavor.
Photos: Joanne Bruno
Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.
Recipe adapted from The Meat Lovers Meatless Cookbook