Yes, this was a use-up-the-vegetable-drawer inspired dish. My intention was to make a vegetarian dinner and I, mindlessly, headed in the direction of my usual Mediterranean flavors — and then I remembered the can of coconut milk I bought when I was at the supermarket the last time — so I set the S/S FOODalogue on a different course.
I’ve dabbled with Indian flavors a time or two, but not enough to know what the heck I’m doing. But that never stops me …
… so I pulled out some curry powder and garam masala from the back of the spice cabinet and set sail to Mumbai.
Later, as I sipped a little wine and enjoyed the wafting aroma of dinner, I had a conversation with myself that I’ve had before. It goes something like this:
… with the exception of the coconut milk, this is pretty low in calories;
… it would have been even healthier if you used the brown rice instead of white;
… this is really delicious!
… you should make dishes like this more often!
Finishing Touch: chopped almonds, scallions and a swirl of siracha (not shown).
Note: FOODalogue suggests this recipe as a guide to food pairings and techniques to be experimented with…in your own kitchen…to your own spice and taste levels…and to your preferred portion sizes.