I often make curries with curry paste and coconut milk and I was planning to do that one recent night when I suddenly discovered I didn’t have any curry paste. I had to quickly rethink my dish. I looked in the cupboard and found that there was a jar of tomato-olive pasta sauce that M had bought while I was out of town. I decided to use that instead.
Oddly enough, it worked quite well with the coconut milk. I stir-fried courgette, cabbage, and cauliflower together, added some coconut milk and tomato sauce, and let that simmer for about 10 minutes. Meanwhile, I made some sticky rice, to which I added the rest of the coconut milk and another tablespoonful of the tomato sauce. The meal worked out quite well and I would actually make it again. I might also use the leftover tomato sauce to marinate some tofu.
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