A week or so ago, my roommate’s oldest friend visited. Before she left, she bought us a container of Calcutta Kitchens’ Amrit Coriander & Coconut Simmer Sauce. I’m sad to say it sat in our fridge for over a week until we were forced to use up our leftovers before my roommate left for vacation.
She suggested we make curry, and the simmer sauce came to mind. It’s rich and creamy, with just a touch of peppery spice. In short, it’s a delicious shortcut to a satisfying meal.
Simply sautée up whatever vegetables you have on hand, everything but the kitchen sink will do, — I used onion, mushrooms, cauliflower, snap peas and sweet potato — add a touch of freshly grated ginger, and simmer in the cream sauce for 5-10 minutes. Serve over rice, top with cashews, and BAM, a delicious dinner and an emptier fridge.