Creamy Indian Coconut Curry
In grad school, we were often instructed to pair up and role-play as food addicts so that one another could practice their motivational interviewing skills.
My substance of choice? Curry. Creamy coconut curry.
And if 3 years of fictitious counseling sessions with Registered Dietitians couldn't shake my habit, I'm beginning to think this recipe is quite the cash cow.
Made with the perfect blend of cruciferous vegetables, creamy coconut milk & freshly ground spices...this dish will get you hooked on the healthy stuff.
A "gateway", of sorts.
To longevity, satiety, and reduced inflammation, that is.
Prep time: 10 miN
Bake time: 25 min
Total time: 35 min
Makes 6 servings
2 Tbsp avocado oil or water
2 Tbsp minced garlic
1/2 cup shallot (chopped)
2 Tbsp fresh ginger root, minced (or 2 tsp ground)
1/2-1 jalapeno pepper, seeds removed and finely chopped
1 tsp ground turmeric
pinch of sea salt
fresh ground black pepper
2 Tbsp soy sauce (or gluten-free tamari)
1 large sweet potato, cut into cubes
1 can lite coconut milk
1 large head cauliflower, cut into florets
1 large head broccoli, cut into florets
2 cans chickpeas, drained and rinsed
juice of 1 lime
For serving: Brown rice, fresh cilantro + more lime for squeezing.
Begin by heating a large pot over medium heat. Once hot, add in the avocado oil or water, garlic, shallot, ginger and jalapeno. Saute for 2-3 minutes, stirring frequently.
Add the turmeric, sea salt, black pepper, soy sauce and sweet potato. Saute for another 3-5 minutes, stirring well to combine everything.
Now add in the Indian curry simmer sauce, coconut milk and cauliflower. You may need to add some water into the Indian curry jars, shake it around and pour it into the pot in order to get all of the creamy sauce out of the jars. We don't want to waste a drop of this stuff! Bring the pot to a simmer over medium heat, cover, and let simmer for about 20 minutes to let the vegetables soften.
Once 20 minutes have passed and the potatoes and cauliflower have softened up a bit, add in the broccoli florets, chickpeas and lime juice, and let simmer for another 5-10 minutes.
Taste the curry and add more sea salt or lime juice if necessary. Salt and acid are flavor enhancers, so don't be shy here. This curry should be very flavorful.
Serve over brown rice and garnish with fresh cilantro leaves + lime wedges for squeezing. Mix it all together and ENJOY!
This dish saves beautifully in the fridge for 3-5 days. The texture and flavor actually enhances when left to marinate for a bit, so get ready for some 11/10 lefties this week.
To healthy meals worth making a habit of. Cheers, friends.
For more disease-fighting & drool-worthy
meal ideas, check out my other plant-powered recipes here: