Easy Vegetable Coconut Curry
For the longest time I was under the impression that coconut curry was a complex sauce that took a lot of time and obscure ingredients to make. I couldn't have been more wrong! There are different styles of coconut curry, which range from very simple to a little bit more complex. This recipe is definitely the former, and so incredibly good - a simple reminder that making a delicious, healthy meal does not need to be overly time consuming or complicated to prepare.
Prep time: 10 minutes
Cook time: 30 minutes
3 tbs coconut oil or ghee
1/2 tsp sea salt
1/2 head cauliflower, cut into florets
1-2 large carrots, sliced
1 yellow onion, sliced
2 cloves garlic, chopped
1/2 cup frozen peas
1 can coconut milk (full fat, unsweetened)
1 tbsp pure maple syrup
1 tbsp curry powder
1 tbsp soy sauce or tamari
Cilantro, as garnish (optional)
1. Heat 1 tablespoon of coconut oil or ghee in a large skillet over medium heat. Add onion and sea salt and sauté until the onions become translucent.
2. Add remaining 2 tablespoons of coconut oil or ghee, along with cauliflower, carrots and frozen peas. Cook, stirring often, on medium heat for 5-10 minutes, or until cauliflower and carrots are fork-tender. Add garlic (you can also add a some grated ginger, if you'd like) and cook until fragrant. Stir in curry powder.
3. Pour in coconut milk and maple syrup. Simmer on low heat for about 20 minutes.
4. Remove from heat and stir in soy sauce or tamari. (You can also add a tablespoon of fish sauce and a tablespoon of rice vinegar for extra flavor.)
5. Optional: Serve over rice and garnish with fresh cilantro. (I didn't have fresh cilantro available so I stirred in a dash of dried cilantro at step four.)