I've been really enjoying the jams I got from Barb (Thanks, Barb!). I
was especially intrigued to try the spiced tomato (jam? preserves? I
don't feel like getting up to go check that. Let's say jam.). It's
fascinating. It reminds most of us of apple butter because of the spice
mixture, but it's obviously a bit different. Anyway, I got the idea
today that it'd be good in a curry, and I was really right. Here's what
we're munching on now. The teenager says she likes it lots more than the
last curry I made.

Cauliflower-and-potato curry with Barb's jam

1 onion, chopped
2 tablespoons olive oil
5 small potatoes, chopped
1 head cauliflower, chopped
1-2 teaspoons green curry paste, to taste
1 14-oz. can coconut milk
1 tablespoon fish sauce
2 tablespoons spiced tomato jam
3 green onions, green part only, chopped
2 cups hot cooked rice

In a large, heavy pot, sautee onion in olive oil for a couple of
minutes, then add potatoes, cauliflower, and curry paste. Sautee a few
minutes more, then add coconut milk, 1/3 cup water, fish sauce, and
tomato jam. Bring to a gentle boil. Cover and simmer 20 minutes or until
potatoes are tender. If desired, thicken sauce with cornstarch slurry.
At the last minute, add green onions. Serve over rice.


"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins