I found this recipe while browsing The Kitchn as I was researching how to open a fresh coconut, and the idea wouldn’t leave me. I can’t remember the last time I craved something this hard that wasn’t a burger. So despite an early start to the day, a sick child tucked in watching cartoons, and Mike calling to say he’d be out late, I decided to make it just for myself. It would have been easy to settle for apple slices and eggs on toast, but this felt worth the effort.
The original recipe is bright with lemon, garlic, ginger and sun‑dried tomatoes, which I’m sure is excellent. Once I started cooking, though, I couldn’t resist adding a spoonful of curry. The final dish became more layered than a simple curry, with lemon taking a leading role. Next time I might tone down the lemon or swap it for lime, and perhaps stir in a spoonful of peanut butter for creaminess. I love dishes like this—especially when they’re served over a roasted sweet potato. It made a perfect, cozy dinner eaten in pajamas, under the covers with my laptop and my sick kid, who didn’t even ask to share. (He had eggs and toast.)
