Coconut Curry

Ingredients (organic)

  • 2 tsp of coconut oil

  • 1 tsp of cumin seeds

  • 1 inch of grated organic ginger

  • Salt to taste

  • 1/2 tsp of turmeric

  • 3-4 varieties of *vegetables (according to your dosha)

  • 1/4 lime and 1 tsp of chopped cilantro

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Cooking Instructions:

  • Heat a non stick wide pan or wok to Medium to high heat level

  • Add 2 tsp of coconut oil

  • Once coconut oil is heated, add 1 tsp of cumin seeds

  • Once it starts sizzling, add 1 inch of grated organic ginger, salt and 1/2 tsp of turmeric

  • Let sizzle for a few moments to a minute then add preferred 3-4 varieties of *vegetables (according to your dosha)

  • Let it cook for 2 minutes and then add 1 can of organic coconut milk

  • Bring stove heat down to low to medium and cover with a lid

  • Let cook until all vegetables are soft and cooked thoroughly

  • Garnish with lime and cilantro (or basil) and enjoy!

Tips:

  • *Any of the following vegetables taste delicious but you can almost use anything you prefer: carrots, zucchini, fennel, spinach (best to add at the end), yam, sweet potato, cauliflower, broccoli, green beans, mushrooms, eggplant, asparagus. You may even add tofu if you’d like.

  • Serve with sticky rice, jasmine rice or basmati rice

  • If cooking in an instant pot, you may add all ingredients at once and cook for 2-3 minutes on high pressure, pressure cook setting. Taste will be a bit different but still yummy (for busy days, it’s great)