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.

Serene

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