I was cooking an Indian vegetable dish last night, and the recipe called for peas, tomatoes, whole milk cheese, and an array of spices. I made the decision, perhaps unwise, to not shop for the ingredients, I knew I had peas at home, and just use whatever I could find in my kitchen.
Once I had cut everything and began to cook I realized that there was no ginger in my fridge, an essential part of the spices. Instead I found a can of ready-made curry sauce, which contained ginger, and decided to add that over the top at the end. The next problem arose when I realized there also wasn’t any whole milk cheese available, so I decided to use tofu instead, because it has almost the same consistency. Soon after, the next hurdle arose because I remembered that tomatoes release water when cooked, and while this would be fine if I cooked according to the recipe, I wasn’t. I was adding curry sauce at the end, and the water from the tomatoes would make the dish too watery.
Finally after the peas had cooked and I had added the sauce, there still just wasn’t something right. The dish wasn’t as rich and creamy as it was supposed to be. I had no cream to add, so I added a little milk instead and let it cook on low heat for a while. All in all, the dish turned out to be a success and my improvisation had worked.