Wednesday, December 18, 2013

Recipe: Easy Coconut Curry

Baby, it's cold outside... 
so why not warm up with some sweet and spicy Thai curry!  
This recipe is so easy and delicious, you'll want to make it all the time.  The maple syrup adds great flavor, so don't be tempted to omit it!!

Easy Coconut Curry courtesy The Detoxinista
(serves 2-4)

For the sauce:
1 teaspoon coconut oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1 1/2 to 2 tablespoons curry powder
1 (13.5 oz.) can coconut milk
1 tablespoon tamari, or soy sauce
1 tablespoon pure maple syrup
1/2 teaspoon salt

To complete the dish:
1 sweet potato, chopped
1 lb. assorted vegetables, chopped (fresh or thawed from frozen)
1 cup jasmine rice, rinsed
2 cups water

To get started, combine the rice and water in a small saucepan over high heat, and bring it to a boil. Once boiling, cover the pot and reduce the heat to low, allowing the rice to cook while you work on the curry sauce.

In the meantime, melt the coconut oil in a 3-quart saute pan over medium heat, and saute the onions and garlic until tender, about 5 minutes. Add in the coconut milk, curry powder, tamari, maple syrup and salt and whisk well to combine. (Since curry powders can vary by brand, start with a smaller amount and add more to suit your tastes.)

Taste and adjust any other flavors as needed, then bring the sauce to a simmer and add in the chopped sweet potatoes. Cover the pan, and allow the sweet potatoes to steam in the sauce for 5 minutes. Finally, add the rest of the vegetables, toss in the sauce to coat, then cover and allow to steam until fork-tender.

Serve warm over jasmine rice.

Recipe and photo courtesy The Detoxinista.