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I make a lot of curry type dishes and add that as a creamy element. Works in many savory stew type dishes adding as noted creaminess and a hint of sweet "hhmm what is that flavor?" Another example would be in legume dishes like lentil or split pea soup or more stiff preps. Think of it as a slightly sweet/spicy starch. Mashed potatoes will play with it. A heavily spiced pumpkin bread is a Christmas go to. Quick, easy, lasts, freezes.
And unfair - back story needed ')
I make a lot of curry type dishes and add that as a creamy element. Works in many savory stew type dishes adding as noted creaminess and a hint of sweet "hhmm what is that flavor?" Another example would be in legume dishes like lentil or split pea soup or more stiff preps. Think of it as a slightly sweet/spicy starch. Mashed potatoes will play with it. A heavily spiced pumpkin bread is a Christmas go to. Quick, easy, lasts, freezes.
nd ufair - back story needed ')
I make a lot of curry type dishes and add that as a creamy element. Works in many savory stew type dishes adding as noted creaminess and a hint of sweet "hhmm what is that flavor?" Another example would be in legume dishes like lentil or split pea soup or more stiff preps. Think of it as a slightly sweet/spicy starch. Mashed potatoes will pay with ut. A heavily spiced pumpkin bread is a Christmas go to. Quick, easy, lasts, freezes.
nd ufair - back story needed ')
