coconut curry

coconut curry

coconut curry

Curry is a staple in our household. I love the warming spices, and more importantly, the health benefits of turmeric. The sauce gives you a delicious base in which you can repurpose any leftovers. Adding chickpeas adds a hearty protein to compliment an array of vegetables. I always add the spiciness to my own plate when eating, as not all of my family is a fan of spicy foods. Serve with rice, quinoa, cauliflower rice, rice noodles, or zoodles.

2 Tbsp olive oil 
1/2 onion, peeled and chopped
2 garlic cloves, peeled and minced
1/2" (6mm) fresh gingerroot, grated
1 tomato, chopped
1 red chili, seeds removed (optional)
2 Tbsp tapioca starch/arrowroot powder (or AP flour)
1 tsp cumin powder
1 tsp caraway powder
1 tsp turmeric powder
½ tsp cardamom powder
½ tsp sea salt

1/4 tsp cayenne pepper, optional (add more if you like it spicy!)
13 oz (350ml) coconut milk
1 cup (240ml) filtered water

16 oz (450g) ready-to-eat chickpeas

1 zucchini/summer squash, sliced into 1/2" rounds

Handful of okra/green beans, whole

1 carrot, thinly sliced

Cilantro and/or shredded kale or red cabbage, to garnish

Chili flakes, cayenne pepper or fresh chilis, to garnish for spiciness

In a large stock pot, heat the oil on medium heat and sauté the onion, garlic and fresh ginger for 3-5 minutes until softened. Add the chopped tomato, chili, tapioca starch, spices and salt and cook for a further minute. Gradually pour in the coconut milk and water. At this point you can blend the mixture for a smoother gravy-like consistency, but this isn't necessary. Bring to a boil, add the vegetables and chickpeas, then cover and simmer for 10-15 minutes. Serve with fresh shredded leaves of choice and chili flakes or cayenne pepper.

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