In my eternal hunt to find ways to finish orphan ingredients, I set out on a quest to find a way to use almost a full can of pumpkin puree. (It was left over from Thanksgiving’s pumpkin brownies.) I was hoping for something not dessert related, which is also a remnant of the Thanksgiving/Halloween aftermath.

I settled on a recipe from epicurious.com that only required me to buy coconut milk. Easy, I thought. After a hunt of the local grocery story I discovered coconut milk does not live in the aisle with the canned fruit, or with condiments, or with the Asian ingredients, but in fact lives in the baking aisle alongside the condensed milk. Is there anyone out there who can explain this location to me?

Anyway, after the effort of the hunt, the recipe itself turned out to be incredibly simple, and fantastically delicious. It reminded me a little of some great curries that I’ve had, but without nearly as much heat. A big thumbs up.