I found this delicious recipe in the Margaret Fulton Cookbook. I didn’t have any mustard seeds, so subbed a teaspoon of English mustard; and subbed a teaspoon of curry powder for the garam masala. We had it with a Thai red prawn curry and steamed rice, but it is often served as a main dish for vegetarian meals. Edited 16 December to include salt and paprika in ingredients.
Very, very easy to double for large numbers of people. It can be served with rice or large flat breads for people to tear bits off and scoop up the curry. It can be frozen once cooked and cooled and the vegetables can be subbed 6 chicken breasts if you so desire.
I adapted this soooo heavily, but the base is a recipe in the November issue of Food Network magazine. It was too spicy for my husband, but I loved it. Hope you do, too.
This is a recipe my mother-in-law picked up on her vacation in Cabo! We are all thankful she brought it back to share with us. Hope you guys enjoy it, too!
Make and share this Tijuana Tilly Dip recipe from Food.com.
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