Having a can of coconut milk in the kitchen is like having a new pair of fuchsia heels in the closet – it gives you too many possibilities to choose from! Will you pour that milk into your pancake batter or piña colada? Will your evil little sister steal it from under your nose before you even get to try it out? Well, that last one may only apply to your shoes.
The only way to quell this anxiety is to make a decision. Saturday night, Sporker Nandini finally did. First, she hid her fabulous new shoes. Next, she decided to make a curry.
One can of coconut curry combined with tomato puree and the classic spices needed for any south Asian meal make this dish a shoe-in for satisfaction. However, the presence of coconut milk moves the curry away from an Indian palate to further east.
Her curry has a strong resemblance to Thai red curry, but she’ll just call her’s “red coconut curry” because she improvised with some garam masala and ginger.
Red Coconut Curry of Possibilities
1/4 cup of olive oil
1 teaspoon of grated ginger
1/2 teaspoon of turmeric powder
1/2 teaspoon of red pepper flakes
3 tablespoons of coriander powder
1/2 teaspoon of garam masala powder
1/2 cup of eggplant, peeled and cubed
1/2 cup of tofu, cubed
1/2 cup of green beans, cut into 1 inch pieces
1/4 cup of red bell peppers, cubed
1/4 cup of green bell peppers, cubed
Heat olive oil. Add grated ginger and saute for one minute. Add turmeric, red pepper flakes, coriander powder and tomato puree. Stir. Next, add eggplant, salt and water. Cover and cook on medium heat until eggplant has softened. Then, add broccoli, green beans, red and green bell peppers, and tofu. Cook for 4 to 5 minutes, until vegetables have softened. Add coconut milk and garam masala. Stir.
Serve with rice.
This curry offers the chef the opportunity to experiment. Hate eggplant? Throw in zucchini instead. Enjoy salty and sweet flavors? Sprinkle some brown sugar into the pot. Mock tofu mercilessly? Substitute it with chicken. This recipe feeds hungry bellies and inventive minds.
Now go eat!
Post, Recipe, and Photo by Nandini Ahuja.