I feel funny posting this one because I know a decent amount of you readers are from London. I’ll let you know that the last time I was in London I ate my weight in curries. And when I came home from that trip I didn’t step foot into an Indian restaurant for at least a year. I knew that the local places I once frequented just wouldn’t compare. (This kind of all-or-nothing behavior drives Jack absolutely up the wall). However, I did take to making more Indian-inspired dishes at home. A few nights ago I had some leftover coconut milk that I wanted to use up. And I had this yogurt sauce leftover (from yesterday’s post). So coconut curry it was…. made up entirely of ingredients that I already had in my kitchen (always love when that happens). If you’re not into shrimp, feel free to use tofu, chickpeas, and whatever combination of vegetables you like. The sauce here is super versatile and really delicious with the cilantro-yogurt sauce. I realize the ingredient list looks long here, but once you just measure out the spices, the rest comes together rather quickly. Adapted from Food & Wine.
