Creamy Coconut Curry

Creamy Coconut Curry



Looking for a Fall/ Winter dish that gives you and your taste buds some comfort ? Here it is. … Perfect for a party, the holidays or just staying at home in front of the fire place.

Serves 4

Ingredients

  • 2 tablespoons avocado oil

  • 1 onion, sliced

  • 15 ounces of crushed tomatoes

  • 15 ounces can chickpeas, drained

  • 3 garlic cloves, minced

  • 2 teaspoons of garam masala

  • 1 tablespoon of curry powder

  • 1/4 teaspoon cumin

  • 13.5 ounces 1 can full fat coconut milk

  • 2 teaspoons maple syrup

  • 1 Cup of Chopped ( ribboned) Lacinato Kale

  • 1 small lime

  • fresh cilantro

  • sea salt & ground black pepper, to taste

Instructions

  1. In a deep pot over medium high heat, add the avocado oil.

  2. Add in the onions and sauté for a few minutes. Then add garlic, garam masala, curry powder and cumin. Stir to combine for a few minutes until fragrant.

  3. Add chickpeas and crushed tomatoes and simmer for 5 minutes.

  4. Add in the coconut milk, maple syrup, and salt . ( if you like your curry a bit thicker you could add in a few tbsp of coconut flour)

  5. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer, add in Kale ribbons, simmer for 10 to 12 more minutes.

  6. Taste the curry and season with more salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. The lime really gives this a good flavor so don't skip this.

  7. You may also add in some heat such as chili flakes, hot peppers, herissa paste etc. Also more fresh cilantro on top is a winner!

  8. Serve and enjoy

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