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From: Sassy (201.244.22.16)
Subject: Calling Bikini Babe - LoriM! Cauliflower-Potato Curry question...
Date: April 9, 2003 at 1:37 am PST

If I remember correctly, you had suggested the Cauliflower-Potato Curry recipe from Lorna J. Sass' "Great Vegetarian Cooking Under Pressure." If so, do you follow the standard recipe or the low-fat version?

I tried the recipe, but figured I would follow the standard version, thinking I had a can of coconut milk in my pantry that needed to be used up or thrown out. Unfortunately, it turned out to be Cream of Coconut. It burned on the bottom of my almost-new pressure cooker and I had to work really hard to get it off. Because Cream of Coconut is strongly sweetened, it made the dish horrible! I won't make that mistake ever again! But the curry flavor was something I would like to repeat. (I used to love curried rice with shredded chicken. I should just make it without the chicken!)

Is using the coconut milk version better? Or is the low-fat version tasty enough? Also, does your cauliflower appear as if it has been exploded after you stir it up?

I'm wondering if there was more I did wrong that just the Cream of Coconut (ICK!!!).

Thanks for your sage wisdom and advice. And welcome back from your trip.

Sassy





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