Figuring out what to do with my coconut butter/mush failure wasn’t difficult. Right away I thought of coconut milk which led me to curry which led me to rice which led me to…..well you get it. Indian is my favorite, favorite to cook and favorite to eat so when I make a ‘curry’ it means wild abandonment! I don’t typically measure ingredients but with a curry I literally toss spices in and I do it generously! For the rice, I will list the ingredients along with substitutions.
- The meat of 1 coconut blended until smooth or 1 can of coconut cream (not milk)
- 2 tbsp curry paste
- 2 tsp curry powder
- 2 tsp cumin
- 2 tsp ground coriander
- 2 tsp garlic powder or 3 cloves of garlic mashed
- the juice of 1/2 a lemon
- 2 tsp of cayenne (optional)
- salt and pepper to taste
- 1 cup of skim milk or milk alternative
- 1/2 cup of water or extra water to make the desired consistency
This turned out very good and very rich. Not rich from fat or cream but rich from using the meat of the coconut mixed with the starch from the rice. The boy loved it but the youngest found it too spicy. I thought it was super flavourful!
With the rice came some very simple chicken skewers done on the bbq. I cut up some leftover salad peppers along with baby zucchinis and of course chicken.
In keeping with my theme of Indian cooking I had a huge head of cauliflower just wating to be eaten so I did a mashed cauliflower using 1 huge head along with lots of dried garlic and approx. 2 tbsp of wasabi! mashed potatoes and wasabi are perfect together so why not cauliflower? I added the juice of 1/2 a small lemon and lots of salt and pepper.