Easy Coconut Curry
I add in cooked shredded or chopped chicken. You can prepare it without to make a meatless meal.
Dovetailing tip: Use the chopped chicken you grilled for Meal 3 to add to the curry.
Dovetailing Tip: Use the leftover rice you made for Meal 1.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 tablespoon | coconut oil |
| 1 | small onion, diced |
| 4 cloves | garlic, minced |
| 1 tablespoon | fresh grated ginger (or 1 tsp ground) |
| 1/2 cup | broccoli florets (or green bell pepper), diced |
| 1/2 cup | diced carrot |
| 1/4 cup | diced tomato |
| 1/3 cup | snow peas (loosely cut) |
| 1 tablespoon | curry powder |
| pinch cayenne or 1 dried red chili, diced (optional for heat) | |
| 2 (14-ounce) cans | light coconut milk (sub full fat for richer texture) |
| 1 cup | vegetable or chicken stock |
| sea salt and black pepper to taste | |
| 2 cups | cooked rice |
| fresh lemon juice | |
| cilantro, mint and/or basil | |
| red pepper flake (optional) | |
Directions:
Heat a large saucepan or pot to medium heat and add 1 Tbsp coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
Add curry powder, cayenne (or chili pepper), stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes. (If adding cooked chicken, add it during the last 8 minutes to heat through.)
Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
Taste and adjust seasonings as needed. I added another pinch or two of salt.
Serve over rice and garnish with fresh lemon juice and herbs.
Source: minimalistbaker.com
