This is a Thai-inspired tomato achaar and coconut milk curry recipe. You can add veggies, tofu or chicken to the mix for a quick dinner over rice or noodles.
Tomato Achaar Coconut Curry
1 13.5 ounce can of coconut milk
1 tablespoon Brooklyn Delhi tomato achaar
2 teaspoons oil
1/4 onion, sliced
1 teaspoon ginger grated
handful of baby spinach
3 mushrooms, sliced
6 ounces firm tofu, cubed - can just throw it in, sautee it lightly beforehand or use the baked & marinated variety (We like Wildwood brand) - can also sub in chicken
cilantro & lime for garnish
salt to taste
In a pan, heat 2 teaspoons of oil at medium-low heat. Add in the onions and saute until translucent. Quickly mix in the shredded ginger and give a good stir.
Add in the coconut milk and mix well. Spoon tomato achaar into the pan and mix well. Turn the heat to medium-high and let the coconut milk simmer. Add in the mushrooms and tofu and simmer for 5 minutes. Add in the spinach and simmer until it wilts. Add salt to taste. Turn off the heat.
Squeeze lime on top and garnish with cilantro!
Serve over rice or noodles.