I had a jar of tamarind paste in my fridge forever so I used that along with oil, fresh orange and lime juice, brown mustard, a homemade Garam masala spice blend, garlic, orange zest, and apple cider vinegar. It was pretty good but the acv was really strong so I added half an avocado and more seasoning to make it a bit creamier.
The sofrito-based gravy is so delicious I have literally been eating it with everything. For the first meal, I made Thai jasmine rice and crispy potatoes and topped them the gravy as well as sliced cucumber and tomatoes. The next morning I used the leftover rice and sauce and cooked up a fried egg to pair. For dinner the next night, I picked up some cauliflower gnocchi and mixed sauteed mushrooms and zucchini with the gravy with some added fresh greek-oregano to make it more like a pasta-y vibe.