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Before you jump to Coconut Curry recipe, you may want to read this short interesting healthy tips about Healthy Power Treats.
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We hope you got benefit from reading it, now let’s go back to coconut curry recipe. To cook coconut curry you need 13 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to cook Coconut Curry:
- Take For the sauce:
- Take » 1 Teaspoon coconut oil
- Use » 1/2 Yellow onion, chopped
- Take » 2 Cloves garlic, minced
- Get » 1 1/2 to 2 Tablespoons curry powder
- You need » 1 (13.5 oz.) can Coconut milk
- Take » 1 Tablespoon tamari, or soy sauce
- Get » 1 Tablespoon pure maple syrup
- Use » 1/2 Teaspoon salt
- Prepare To complete the dish:
- Provide » 3 Sweet potatoes, chopped
- Use » 1 lb. assorted vegetables, chopped
- Take » 1 Cup quinoa, rinsed and 2 cups water
Steps to make Coconut Curry:
- To get started, combine the quinoa 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 quinoa to cook for 15 minutes 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, whisk well to combine. (Since curry powders can vary by brand, start with a smaller amount and add more to suit your tastes.)
- Adjust any other flavours 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. Fluff the cooked quinoa with a fork, then serve with a generous portion of the vegetables and curry sauce!
Low-cal, low-carb, and HEALTHY but tastes like comfort food!! A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry. Saute broccoli (and onion/garlic if you're using it) in a tablespoon of oil. The broccoli should soften but still be tender-crisp. Add the curry paste to the pan and whisk it until it combines with the coconut milk.
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