tomato and coconut

[dragonlady7]

so I did make Instant Pot Butter Chicken on Friday night, and it was quite good-- I will probably keep searching, because it was good but not inspired, and I belatedly realized after I did all my shopping that the recipe I'd printed off was not the Famous One That Ignited The Expat Indian Cooking World, but rather a different version, and so I should probably try The One that there was a New Yorker article about.
I need to eat these leftovers first, though.

And meanwhile I need to think of what to do with about two cups of tomato purée and a cup of coconut cream, because the recipe did not call for full cans of either, so.
I also have about four or five tablespoons of tomato paste left over from various recipes, which I'll probably just be throwing into things for shits and giggles because I don't know what else to do with it.

Ugh I have half a small red cabbage left too but I bet I can do a slaw to go along with something, I have some carrots too. I don't have any radishes, but I have some cider that's turning itself into vinegar, I bet that'd be good in a side dish.

Comments

[krait]

I always freeze leftover coconut cream to use it in my next curry-related adventure, and the same for tomato paste or puree. It'll probably come in handy for the next Butter Chicken attempt!

[j00j]

Same. Or you've got the makings of a pasta sauce with the tomato products.