It's easy to curry the favor of this tropical recipe
I have not eaten at Pollo Tropical, but there have been several occasions where I've had the opportunity to eat others' leftovers. The pollo part doesn't do much for me, but the tropical part is pretty darned good.
I had some great beans and rice. I had some fruity mixture that was heavenly spiced.
And, there was this curried mustard that was so tasty that I could imagine it on everything from rice to mangos. I knew it would be great on beans or potatoes or even lentils.
The problem is, I don't think they'd let me go into the restaurant and order just a mustard. I'd have to make some for myself.
I played with a couple of different variations...with spicy mustard, brown mustard and just plain yellow mustard. The simpler the better in this case.
Curry powder is really just a combination of spices used to approximate the spices found in many Indian dishes. Curry is not a spice, but a kind of gravy or sauce that is used on a variety of dishes. Curry powder relies heavily on ground turmeric, which lends the powder it's yellow color.. Lesser ingredients in the powders are often coriander, cumin, fenugreek, mustard, chili, black pepper and salt.
This recipe is as easy as 1-2-3. Mix it up today and spice up your meals for a couple of days.
Tropical Curried Mustard
1 cup of mayonaise (veganaise works just as well)1/4 cup of yellow mustard
1 tablespoon of curry powder
- Mix ingredients well. (That's it! Pretty simple, huh?)
- For best results, refrigerate overnight.
