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.
|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)|
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.