Today I have decided the best way through a pescatarian Lent will require a ton of spices. For real, I need to stock up and replace meat flavors with ~world spices~. Plenty of indian, ethiopian, and thai food coming up for me.
This dish was a perfect, slightly intermediate and nearly vegan pantry meal. Normally my pantry is ready to make some kind of simple weekday meal, but this time my resources are unusually abundant. I got my green grocer box (Note: if you're in the DMV, check it out-- it's so worth it!) for the first time this new year; and my $24 Trader Joe's haul supplied me with a ton of dried and canned goods. I wanted to get creative! That said, I still had to make a lot of substitutions and omissions.
I didn't have harissa, or cardamom, or green chiles. Ground spices replaced some of their whole versions. Oh, and I also didn't have coconut milk. But this was my proudest moment! So I had a big carton of heavy cream, so I used that. BUT THEN I saw that you could add almond butter, and I had that! It was the perfect substitute-- it tastes different than coconut milk, but tasted delicious in it's own way. Coming in second place for best substitution is the Huy Fong Foods Chili Garlic Sauce for the harissa. My curry was super spicy and delicious! I was so proud I couldn't believe it, you guys. One day soon I will make another curry and hopefully I'll have all of the ingredients on hand. I will definitely attempt this recipe again! Try it here.
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