Just bought a jar of garam masala and some cans of coconut milk - now what?

[Anonymous]

Anonymous wrote:Also Indian cooking doesn’t use coconut milk. Fresh grated or shredded coconut. Coconut milk is used more in Thai cooking.

Kerala cuisine uses fresh coconut milk.

[Anonymous]

I often use those two ingredients as a side dish. I cook canned chick peas with olive oil and spices like garam masala and garlic powder in a pan until crispy brown and add either coconut milk/reg milk/heavy cream and sometimes add cheese as well. Note, the cooked chick peas are good enough on their own without the cream/cheese combo. This is super easy and filling.

[Anonymous]

Indian cuisine is very diverse and there are plenty of delicious South Indian curries that use coconut milk. Garam masala as a spice blend is more north Indian, so you may not find many authentic recipes that use them both together.
That said, if you like the combination, go for it! Sri Lankan curries also use coconut milk with similar aromatic spice blends to garam masala, so those may be an option.

[Anonymous]

OP here.

I didn't intend to necessarily use the garam masala and the coconut milk in the same recipe. I mean, I certainly would if the recipe called for it but that was not my intention. And, I do have many of the other spices on hand. I work full-time and have busy kids so I am looking for some decent, fool proof ideas to throw together. They don't have to withstand a South Asian MIL scrutiny. It's just us.

I have been to India MANY times for work, as well as all through SE Asia and I do not seek to replicate some of the total awesomeness I've had there. (And some of it has been total crap too, don't want to replicate that either)