Easy Peasy Coco’ Curry

2014-11-15 20.23.38

I don’t like to use the term “curry” loosely. Not everything swimming in a sauce in Indian cuisine is considered a curry. Look on a menu at an Indian restaurant and you won’t really find that word listed anywhere. The word to me is just not sexy even though the flavors that are born from adding curry powder to various dishes can ultimately lead to something sweet, spicy, cozy, comforting and warming. Descriptive enough for you?

There is something about the combination of coconut and curry powder that turns into the ultimate sexy comfort food. Think about sweet and savory foods having a baby. Slurp up this goodness on a cold winter night and feel yourself getting giddy after every single bite. You won’t feel a bit guilty because not only is it indulgent it is absolutely good for you (healthy fats, loaded with veggies AND metabolism boosting because of the heat from the curry powder and cayenne). Okay, you can pick your mouth up off the floor now. We’re about to get serious about some coco curry y’all.

What You Need: 

  • 1 cup broccoli florets, diced
  • 1 cup snow peas or sugar snap peas, roughly chopped
  • 1 vine ripened tomato, diced
  • 2 carrots, peeled and chopped
  • 1 red onion, diced
  • 4 cloves of garlic, smashed and chopped finely
  • 1 tbs freshly grated ginger or 1 tsp ginger powder
  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • 1 can organic coconut cream (Trader Joe’s has this!)
  • 1 can organic light coconut milk
  • 1 cup vegetable stock
  • pinch cayenne (or more if you like it hot baby ;))
  • Sea salt and black pepper to taste

How You Make It: 

  1. In a large pan over medium heat add olive oil, onion, garlic, ginger. Stir and cook until softened. Season generously with sea salt and black pepper.
  2. Add curry powder and cayenne to the pot and mix until fragrant. This helps liven up the spices and brings you the most flavor.
  3. Toss in broccoli and carrot along with the coconut milk and veggie stock. Bring to a simmer, cover and cook for 15 minutes.
  4. After 15 minutes toss in the snow peas or sugar snap peas and tomatoes to the pot. Cook for an additional 5 minutes. Season with sea salt and black pepper as needed.
  5. Serve hot over brown rice.

Do you have a recipe for a curry that you swear by? I’d love to hear about it!

Peace, love AND NO BEEF!

Guramrit

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