Easy-peasy, tasty curry -- probably the easiest and best curry I've made to date. The sauce only contained four ingredients (and kept well in the fridge for a few days,) and it would have been really easy to have chopped/sliced all of the veggies ahead of time and kept them in a container in the fridge for one speedy meal. PLUS, since neither Dan nor I really care for cauliflower, drenching it in spicy, sweet, salty, creamy curry sauce was an awesome way to "disguise" it!
This one's going in regular rotation, for sure.
3 comments:
Looks really good. What was in the sauce?
The sauce is 1 can of coconut milk, 2 tbsp red curry paste, 2 tbsp brown sugar, and 2 tbsp low-sodium tamari. The recipe suggests adding 1/2 cup of water at cooking time, but I added more like a full cup. I think the only thing it's "lacking" is more of an acidic note, so I'd probably serve with lime wedges next time.
I just picked up a giant head of cauliflower from Enberg's produce, and this dish looks delicious.
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