Another week, another curry. I had high hopes for this guy, since the last one from Waitrose Food magazine was OUTSTANDING. This Sri Lankan Tofu Vegetable Curry, also from Waitrose, unfortunately fell short. The modifications below seem to just be ways to get it closer to that delicious Indian Sweet Potato and Red Lentil Curry from last week…
Rating: B-
How to make it an A+: First, there’s way too much coconut milk in here, which leaves you with that oily film and too much coconut (yes, there is such a thing.) I would start with one can, and add chicken stock to taste and desired consistency (figure close to a can, but a little less). Speaking of consistency, I missed the creamy addition of sweet potatoes from the last recipe, as the carrots in this dish weren’t enough of a presence here. Chop one up and throw it in, cooking until tender. Throw in some chili flakes for a nicer kick, too (or use a stronger curry powder. And even though the dish isn’t spicy enough, it still seems to need a little cooling creaminess, though, so add a dollop of Greek yogurt to serve! Got it? Enjoy!
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