I concocted this dish the other night and it's a delicious hot mess. The sauce is Indian but then I added coconut milk which makes it more Burmese. But then I threw the whole mess over black rice which makes it more Thai. It's fusion for sure, and I think it turned out really tasty. Plus it's easy for a baby to eat if you scoop out her portion before you add the cashews. Serves 6.
2 cups rice (I am totally into black rice now, but any will do)
1 jar Delhi Korma sauce (see image below)
1 can coconut milk
1 yellow onion diced
1 red pepper diced
1 yellow squash diced
1 cup English peas (fresh or frozen...not canned!)
1/2 cup roasted unsalted cashews
1 pkg extra firm tofu cubed the size of Starburst candies (you know the ones)
In a small pot boil rice in 3 cups of water (or however your package instructs). In a large saucepan, saute all veggies in a tbs of coconut oil on medium for about five minutes. Mix in everything else listed but the rice. (Note, if you do have a baby eating this meal, wait to add the cashews until AFTER you've set aside the baby's portion.) Cover with a lid and let simmer until rice is finished cooking (about 15 minutes). Scoop mix over rice and serve. That's it.
Here are the Delhi Korma sauce and coconut milk brands I use, but you can use whatever you like best:
|Ethnic Gourmet (GF but contains milk)|
|Chaokoh Coconut Milk|
This meal is a quad win because it's vegetarian, gluten free, uses ingredients readily available in the pantry and fridge and is easy for BLW babies to eat (except for the cashews, of course - steer clear of those). While eating it, I decided pineapple chunks would probably taste awesome in this sauce too. So if you are frisky, try adding a cup of diced pineapple to the simmering sauce. Enjoy!