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Monster Curry.
On account of it being doctored up out of spare parts. That is, some of the onions I had around, sliced thin and sauteed with green and red hot pepper flakes and a bulb of garlic. Most of a bag of frozen bell peppers and onions from the freezer. A dash of rice cooking wine. Most of a can of coconut milk, a couple dashes of soy sauce, a few grinds of black pepper.
Time, also, to let the onions cook soft before I added the peppers. To let the coconut milk cook down. To throw in a quarter of a lime I had in the freezer to let it essentially melt into the sauce.
A good amount of frozen diced fennel stalks, adding something star anise-adjacent and a little bit more vegetable matter.
Finally, three small cans of tuna in water, purchased last week when a grocery store near me was shuttering its doors and trying to throw everything left in stock off the shelves before there wasn't a choice about throwing it out.
The reason it was most of a can of coconut milk is because about half of it went into the brown rice blend that'd been cooking on the back burner. That plus a bit of salt was all the seasoning I gave it, and all the seasoning it's going to need, what with it being the delivery method for the curry.
I needed to cook lunch for the coming few days, and I think this is going to do a fine job of it.
Time, also, to let the onions cook soft before I added the peppers. To let the coconut milk cook down. To throw in a quarter of a lime I had in the freezer to let it essentially melt into the sauce.
A good amount of frozen diced fennel stalks, adding something star anise-adjacent and a little bit more vegetable matter.
Finally, three small cans of tuna in water, purchased last week when a grocery store near me was shuttering its doors and trying to throw everything left in stock off the shelves before there wasn't a choice about throwing it out.
The reason it was most of a can of coconut milk is because about half of it went into the brown rice blend that'd been cooking on the back burner. That plus a bit of salt was all the seasoning I gave it, and all the seasoning it's going to need, what with it being the delivery method for the curry.
I needed to cook lunch for the coming few days, and I think this is going to do a fine job of it.