April 26, 2006
Use What You Have...
To make delicious, nutritious food. I took these items from the refrigerator where they were visibly tired of their stay and created a spur of the moment, Indian influenced dinner in advance. It wasn't what we planned to eat tonight but I had the extra time and extra produce so why sit around?
Once these ingredients were sauteed and heavily seasoned with sambar, cumin, corriander, garam masala and curry, I added about a 1/2 cup of lite coconut milk (an item found in our house only once in a great while), about a cup and a half of store-bought crab bisue (again, this was the first time we tried it because we had a coupon. It was OK but not great, especially for the calories), and then a heavy splash of fat-free milk made from powder. Next, I threw in a can of drained garbonzo beans. I also took about a teaspoon of ready-made red curry paste and disolved it in some of the juice and added it too. A little goes a long way. I let this simmer for just a bit then removed from the heat where it thickened up. It was a nice spicy, creamy treat over brown, basmati rice. We garnished it with cilantro and green onions and ate it with yogurt.