COCONUT CURRY
Curry is one of my favorite culture meals. This indian recipe originally called "Kari" means sauce or soup that is to be eaten with rice and consists of a mix of Indian spices with the constants being coriander, turmeric, cumin, and red chilies- which are blended in one container to make the star of the show "curry powder" (to not be confused with ground curry leaves!). The best parts about this recipe is not only the amazing smell and taste, but the health benefits it comes with!
Curry powder is amazing for reducing inflammation, skin pigmentation, strengthening the bones and aiding in digestion thanks to the turmeric spice, fighting cancer and improving brain function thanks to curcumin, and lowering blood pressure from cardamom and sweet basil spice which are often included in the curry blend. The coriander aids in ridding of bad bacteria and fungi in the body, and red chilies boost the metabolism.
Seriously what more could you need from a powder!!!!
It's safe to say this curry recipe is everything. Takes approximately 15 minutes to put together and is perfect for a hearty meal cooked in bulk to be enjoyed with your loved ones or prepped for multiple days ahead paired with rice, quinoa, or your choice of grain!
INGREDIENTS: serves 3
- 1 can chickpeas, drained and washed.
- 1 sweet potato / 1 cup cut up squares
AND/OR 1 cup butternut squash- cut into bite size squares.
OPTIONAL: Any extra vegetable of choice. Recommend bell peppers, peas, carrots.
- 1 1/2 cup of white or brown rice or quinoa
- 1 tbsp white onion and 1 clove garlic - finely chopped
- 1-2 tbsp curry powder
- 1 tsp paprika powder
- 1 can coconut milk - unsweetened
- 1 can tomato puree (can also use tomato sauce better if it only contains minimal ingredients like tomato, basil, salt, olive oil)
- 1 tsp salt, pinch of pepper, 3 tbsp extra virgin olive oil
- 2 cups spinach / kale / leafy greens
.jpeg)
DIRECTIONS:
01/ PREPARE YOUR GRAIN: in a pot, boil 1 1/2 cup or equal parts water to the amount of rice/quinoa you want to use. when the water comes to a boil follow the instructions of the rice/quinoa to cook.
02/ STARCHY VEG: in a separate pot, boil water to cook your sweet potato and butternut squash, as well as any other vegetable you chose to use. boil for approximately 5-8 minutes just until they are softened.
03/ START THE CURRY:
- Drain the water from the veggies and place the pot back on the stove on medium heat- pour in 1 can of coconut milk, the tomato sauce, and spices! - Add the curry powder, paprika, salt, pepper. Stir well for a minute to blend all of the spices into the sauce.
- Add the chickpeas and stir again for a minute.
04/ After a few minutes of stirring all the ingredients together- Raise your heat to medium/high temperature to bring the sauce to a simmer for the last 3-5 minutes of cooking until the liquid is reduced and the consistency of the sauce is thick/creamy, add 2-3tbsp of olive oil to avoid the vegetables from sticking.
06/ At the time of simmer you can add your greens if you prefer them cooked. OR leave them raw to place at the bottom of your bowl and they will only soften from the heat of the curry (as shown in picture). If you prefer them raw I suggest massaging your greens in olive oil (1tbsp) to break the texture down.
07/ SERVE: To a bowl add your side of grain, greens, and curry. I like serving them with some crushed sea salt and red pepper flakes and chopped parsley.
This dish is great with a piece of seeded bread as well. Serve hot fresh out the pot or store and enjoy cold the next day!
xoxo, Flo