A can of coconut milk can go a long way. I normally open it, pour the contents into a container, then whisk to combine the hard cream with the coco water. I don’t know if this is standard practice, but it’s my kitchen. You only need a few tablespoons in this recipe, so the rest can be stirred into porridge to give it a tropical edge. Or add to a curry mixture to create a spicy, creamy dinner.
I made this Dahl recipe at the weekend, when the frost was just starting to bite. It’s wonderfully warming for this time of year, especially if you don’t skimp on the chilli.
1) Finely dice one peeled garlic clove. Chop six ripe tomatoes, small ones, but not cherry size, into dice. Saute both in 1tsp coconut oil until soft.
PS You probably could use cherry toms, that might…
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