The humble curry is now everywhere.
But for the most part, it’s not served in any traditional Chinese dishes.
A new type of curry, dubbed mimis, has come to the market in a bid to break the mould.
It is a mashup of curry made with fruit and spices, mixed with banana and a bit of rice, and served with a coconut-milk dressing.
And its popularity is growing.
Mims are also being made in India and in South Africa.
But this is the first time they are being served in the U.S.
Mimis are made by mixing fruit with banana, coconut milk and soy sauce.
The fruit is then ground and mashed.
This is then mixed with water and coconut milk.
The sauce is then added to the rice.
The result is a very thick curry with lots of flavor.
The coconut milk sauce can be made using coconut milk or soy milk, the flavor being mostly neutral.
The banana is also used for flavor, but not to much.
A similar version of the curry called panini can also be made with a mixture of fruit and rice, as well as coconut milk, soy sauce and a few other ingredients.
The banana-based sauce is much more popular in India, with Indian restaurants like Panini serving it with chicken.
In the U, it has taken off with the popularity of a variety of other dishes, like mince meatballs and mango chicken.
But this is a bit different from the typical Indian curry, with a lot of emphasis on the flavor.
It is more sweet and slightly tangy, and has a creamy consistency.
This curry is made with coconut milk instead of soy milk.
So, how to make a mimis curry?
The ingredients:To start, you will need to make some rice.
Use a lot more than you think you will.
I used to buy two cups of rice.
In India, it is not unusual for people to have five to six cups of extra rice in the pantry.
But it is best to get the amount of rice you need from a grocery store.
You will also need a bowl to soak the rice in.
For this, you can use a water container.
This container will hold a lot less water than a rice bowl, but it is still a big bowl.
The fruit you will want to use are ripe bananas and bananas with a thick skin, as opposed to the smaller and more delicate ones in a regular curry.
You can find these at your local grocery store, or in the Indian markets.
You will also want a good amount of salt and pepper to give it a little kick.
To make the sauce, combine the rice, the fruit, salt, pepper and water in a blender.
Then add the coconut milk mixture.
If you do this with a smaller blender, it will be easier to add the water to the fruit mixture.
This will give the texture of a custard.
After a few minutes, the sauce will thicken and thicken again.
You should be left with a creamy sauce.
Next, you are going to add some coconut milk to the mixture.
The coconut milk will make the banana more palatable.
So, add more if you like it sweeter.
This coconut milk is the best one, as it has the most nutritional value.
It has about 15 calories and is a good source of iron.
It also contains some antioxidants, which help to prevent cardiovascular disease.
Next comes the coconut-flavored sauce.
This sauce is made by adding a pinch of sea salt and a tablespoon of soy sauce to the coconut oil.
Add a little more soy sauce if you want to taste it more, but be careful not to overdo it.
It tastes good, but if you don’t add enough soy sauce, it may turn into a soy sauce-like flavor.
This is the end result.
It’s delicious, but the consistency of the sauce can vary depending on the ingredients used.
It might look more like a thin, creamy sauce, or a more thick, creamy texture.
The best part is that it’s so easy to make.
You only need a blender, a water bottle, a bowl, and a can of coconut milk (or a large pot of coconut water).
The coconut-based coconut milk can be prepared a few hours in advance, and can be stored in the fridge.
For more recipes like this, check out my book, The Complete Book of Vegan Recipes, available on Amazon.