The New York Times sends me a newsletter every day and always includes a link to a recipe. I liked the looks of their Sri Lankan Dal With Coconut and Lime Kale, so I printed it out.
But they said to use red lentils and I didn’t have red lentils, so I used browny-green ones. And they said to use unsweetened coconut and I didn’t have any, so I used sweetened. And I put in less ginger than they said to, because #2 Daughter doesn’t like much ginger. They said to use thinly sliced onion, but I had some pearl onions about to go to Jesus, so I used those.
It was still good.
I also used some of the kale from the freezer instead of cooking down fresh, because why not.
I think Sara found this naan recipe on Rasa Malaysia. I followed it, except I used coconut cream instead of yogurt, since #2 Daughter is vegan. She isn’t a picky eater, she just has preferences like everybody else. I just happened to touch upon two of them in this meal.
I tried making the naan another time with sour cream, but it wasn’t as nice.
A WRITING PROMPT FROM ME TO YOU: A time when substitution doesn’t work out.