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.
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.
In this recipe