Some days, you just crave a big warm bowl of coconut milk! Warm turmeric. Warm mushrooms. Melt in your mouth potatoes. Something to slurp on…
Come on. I can’t be the only one! Coconut curry is so healthy and filling! It is like South Asian comfort/ soul food. I love cuddling up with a bowl and a blanket! Try my recipe and let me know how much you love it~
Here’s my take on coconut curry:
Serves: 4 bowls
- 1 tbsp oil
- 1 Can coconut milk
- 1 C water or vegetable broth
- 3/4 C white onion, chopped
- 2 C Potato, cut into chunks
- 5 Garlic cloves, minced
- 1 C Carrot, diced
- 1 C Mushroom, sliced
- 1 C Cauliflower, cut into florets
- 1 Tomato, cut into pieces
- 1 Handful Bean Sprouts
- 2/4 C frozen peas
- 1-2 tbsp.Turmeric
- 1-2 tbsp Curry Powder
- Salt to taste
- Cayenne pepper or red chilli flakes to taste
- *Optional 1/2 Package tofu
- Lime Juice
- Handful Basil
- Cooked rice
Always use organic ingredients where possible!
- Warm a large, deep sauce pan over medium heat with 1 tbsp. oil.
- Add onion, garlic and spices and sauteé until transparent. About 3 minutes. Add cauliflower, carrot, potato, mushroom, tomato and sauteé another few minutes.
- Add coconut milk, water/broth, and a sprinkle of salt. Bring to a boil. Then put on a low simmer with a lid. Continue cooking for 20-25 minutes. Stirring occasionally.
- * If adding tofu. While the curry is cooking, prepare tofu. Press water out of the tofu then cut into small squares. I like to put the tofu pieces into my deep fryer until golden brown/crispy. You can also fry them in a skillet using a few tablespoons of oil and turning them over once brown on each side. Drain on a paper towel.
- During the last 5 minutes of cooking time, place fried tofu into the curry- As well as the bean sprouts and frozen peas. They will instantly soften.
- Taste and adjust seasonings. I always put more spice and salt!
- Serve in a bowl with a side of cooked rice drizzled with liquid aminos or soy sauce! Garnish with basil and squeeze lime juice on top.