Thanks for the info, very helpful. My leftover coconut milk is now safely in the freezer.
Here is what I made with it (I really liked this dish and would definitely make it again. It also came together pretty easily despite the fact that there are a lot of ingredients, most required little prep. My SO, who much more of a carnivore than I am, was not as impressed.)
Tomato Chickpea Curry
1 tsp olive oil
1 cup chopped onion
1 tbsp minced ginger (I used crushed ginger from a jar)
2 garlic cloves
3 tsp garam masala
1.5 tsp mustard seeds
.25 to .5 tsp ground red pepper (cayenne pepper)
.5 cup light coconut milk
1 tbsp seeded and chopped jalepano pepper
1 tsp sugar
.5 tsp ground tumeric
2 15-oz cans of chickpeas, rinsed and drained
1 28-oz can diced tomatoes with juice
1 8-oz can tomato sauce
3 tbsp fresh cilantro (optional)
I also added:
2 cups diced red and yellow bell peppers
2 cups chopped carrots
Directions:
Heat oil in large (around 14-in) nonstick skillet over medium heat. Add onion, ginger, and garlic. Cook for about 5 minutes. Stir in bell peppers and carrots (if using) and cook for a few minutes more. Stir in garam masala, mustard seeds, and ground red pepper; cook 2 minutes stirring frequently.
Stir in all remaining ingredients except cilantro. Cover, bring to a boil, then reduce heat and simmer for 30 minutes. Remove cover about half-way through so sauce will thicken a bit. If it starts to get to thick, put the cover back on.
Stir in cilantro once the curry is done cooking and you've removed it from the heat. Serve over brown rice.
Makes 6 servings. Nutritional info per serving (including my extra ingredients but not including the brown rice): 234 calories, 2.5g fat, 1.2g saturated fat, 42g carbs, 11g fiber, 12.5g sugar, 10g protein.
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