I am trying to expand my recipe book and learn some new curry recipes. I have bookmarked my inspirations in my diigo feed, tagged recipe+curry. Some of the ingredients are not necessarily easy to find and so alternatives are needed. Here are my notes …
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By Rukimin Ilyer, it<\/a> uses lentils to accelerate cooking, but also needs coconut chunks, which are not east to find, even on Deptford High St. As a substitutes for coconut<\/a> , either reconstitute desiccated coconut or probably best, use Macadamia or Brazil Nuts. This recipe involves casseroling it, then adding some seasoning, including spinach and lime juice and zest.<\/p>\n\n\n\n Getting to the coconut flesh, [1]<\/a> and [2]<\/a><\/p>\n\n\n\n This recipe<\/a> uses Kefir, a milk, which quora advises<\/a>, there are quite a few substitutions for this product, the easiest being yogurt thinned with milk. For 1 cup of kefir, blend 1\/4 c of milk with 3\/4 c of yogurt. It should be noted that when using this type of alteration, the health benefits will not be equal. Other reported substitutions included buttermilk and for people allergic to dairy products; coconut milk has also been used with success. This also requires chick pea flour, which can be substituted, with millet<\/b> flour, cassava flour, wheat flour, oat flour, seitan flour, almond<\/b> flour, buckwheat flour, amaranth flour, and spelt flour.<\/span><\/span><\/p>\n\n\n\n This is based on potato, curry and aubergine<\/a>. It needs lemon grass paste or zest, for which one might want a zester<\/a> , or use a box grater.<\/p>\n\n\n\n Another from Jack<\/p>\n\n\n\nCauliflower and Turmeric<\/h3>\n\n\n\n
Jack Monroe’s Thai inspired curry<\/h3>\n\n\n\n