Monday, November 26, 2012
I had half a can of coconut milk and half of a giant can of pumpkin left from making Thanksgiving desserts. Also in the fridge, I had an onion, some tofu, and frozen veggies. What on earth could I make with coconut milk, pumpkin, and tofu? I turned to Google for an answer, narrowing it down to curry, and then finally selecting this recipe. It turned out pretty darn well and was a great reminder of why having a well-stocked spice cabinet is important. I even had curry leaves, because my old lab neighbors gave me some after they returned from India. :) I served it over quinoa, but forgot to add the cashews on top.