Wednesday, April 7, 2010

Massaman Curry Hotpot

This is the kind of peculiar thing I end up eating when I'm left to my own devices with just the already-existing contents of my kitchen. I'm gonna go stream-of-consciousness here....

(1) What veggies are gonna be bad when I get back from out of town on Sunday night?

1 small eggplant
3 tiny summer squash
generous handful sugar snap peas.

Chopped these and put them in a casserole dish.

(2) What would taste good for a sauce? (Considered and rejected: Something tomato-based, something tamarind-based, something lemongrass-based, but settled on....)

A small can of masaman curry paste

(3) Do I have any coconut milk? No.
But I just found a can of lychees (which, now that I think about, I've had for at least 3 years) and a can of pureed pumpkin! And half and half is about as full of fat and creaminess as coconut milk. To reiterate:

1 can lychees (with juice)
1/2 can pureed pumpkin
1/2 cup half & half

Mix and pour all of this over the veggies; bake at 350 for an hour.

Now the casserole is waiting in my fridge, ensuring that I won't end up eating cookies from my paralegal's drawer for lunch on Monday. Awesome.

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