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From:	onedress (198.214.229.82)
Subject:	re: coconut milk substitute
Date:	May 16, 2009 at 10:15 am PST

In Reply to: Subsitute for coconut milk? posted by Mindy on April 7, 2009 at 12:44 pm:

I've found that using more starchy ingredients when making a curry will make the sauce thick enough to taste as though it were a rich sauce. In particular, white lentils (urud dal) will thicken any soup or stew to which they are added. My favorite curry is white lentil and red potato based, with a little tamari sauce added to make the flavor of the broth a little richer.

You can order white lentils in bulk from Angelina's gourmet through amazon.com:

http://www.amazon.com/gp/browse.html?ie=UTF8&marketplaceID=ATVPDKIKX0DER&me=A82OCV0PPPOA6

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