A couple weeks ago, I stopped by Whole Foods during my lunch break to stock up on coconut flour and palm sugar, my baking staples. At the end of one the aisles, I spotted a couple of Indian sauces on sale, so I decided to give them a try and get out of my palate comfort zone. I’ve had a few bad Indian food experiences, but my visit to an Indian restaurant a few weeks ago gave me a new outlook, even though there was only one clear dish winner in my book. But still, I was hopeful.
When it comes to sauces, generally marinara is the only pre-made sauce I use. But I thought about how nice it would be to stock the pantry with a couple jars of semi-healthy sauces just in case I need to whip up a quick dinner every now and then. And James has a short fuse when it comes to chicken; he can’t handle eating it that often and can’t stand chicken if it’s too dry. So my thinking was I could still make chicken, but help to mask it with some new sauces, and maybe, just maybe, I’d pull one over on him.
Product 1: Cashews & Cream
The first cooking sauce was called Cashews & Cream, which the label dubbed as part of Portugese and British Indian cuisine. No idea what that means. I’ve been to Portugal, and I don’t remember anything like this, but maybe it’s their take on Indian food. Interesting.
I wasn’t exactly sure where to start, but since the directions said to add the sauce to your favorite meat and veggies, I began by sauteing some mushrooms, onion and yellow squash in coconut oil.
Product 2: Tikka Masala
When I came across this jar of Tikka Masala on sale for around $2, I couldn’t pass it up. I wanted to see if recreating this food at home was as tasty as the restaurant version, especially since it’s about the only Indian dish I’ve found that I like. The label described this sauce as “a mild curry sauce that’s top-of-the-charts in the UK.” Comically, that description even sounds British to me.
I tried to think back to what veggies were in the restaurant version, and I couldn’t remember exactly, but started off dicing onions and green and red bell peppers to saute, when I realized the onion was a siamese twin. That had to be a good sign, right?