Spring, summer winter or fall. There is never a time of year where we don’t crave a deeply flavourful & smooth coconut curry bowl bursting with veggies. With just a hint of bite lingering on your tongue afterwards – beckoning the next spoonful of flavourful goodness. We are getting hungry just writing about it.
In addition to the diverse symphony of flavours that you experience with this dish, the use of ingredients such as turmeric, ginger and garlic have tremendous added health benefits. Long touted for it’s powerful anti-inflammatory and antioxidant effects, ginger has more recently been studied for it’s role in reducing blood sugar and heart disease risk factors.
Beyond their amazing flavours, these ingredients have been used for their anti inflammatory and medicinal properties for many thousands of years in advanced ancient cultures like India for Ayurvedic medicine.
Harness the taste alongside the health benefits of turmeric, ginger and garlic with this tasty dish! This curry will always crowd please or serve to keep you satisfied on your solo, cozy, rainy nights. It’s easy and makes enough for you to enjoy a few days after as well. So, without further adieu, here’s what you’ll need:
1 head of garlic ( or about 5-6 cloves )
1 chunk of ginger ( about the size of your baby finger )
1 chunk of fresh turmeric ( about the size of your baby finger. Fresh turmeric can be found in the fresh produce section of your grocery store right where you find your ginger and it makes a noticeable delicious difference in your recipes. We highly suggest you try it! )
1 whole medium – large white onion
1 red pepper
1 green pepper
2 heads of broccoli
1 medium tomato
A lot of cilantro ( we love cilantro )
4 red chili peppers ( more or less to liking )
2 cans of regular coconut milk ( not the light )
4 tablespoons of real maple syrup ( or 4 table spoons of cane sugar if you don’t have real maple syrup )
2 table spoons of soy sauce
2 table spoons of smoked paprika
1/4 cup veggie broth
Suggested Base: Brown basmati rice, wild rice or whatever kind of rice you like ( make as much as you will need for as many servings as you like. The coconut curry makes enough for at least 4-6 servings )
Step 1 :
Get your rice started because by the time it’s done your curry will be done!
Step 2 :
Chop your garlic, onion, ginger, red chilis & turmeric and put in frying pan. Add about a quarter cup of veggie broth and cook on medium heat for about 10 minutes. Then add smoked paprika and stir in well.
Step 3 :
Chop all of the veggies you want in your curry and add them to the frying pan. The veggie broth will add the moisture that is needed to cook the veggies. Put the lid on and let cook for about 10 minutes. Stir every few minutes to make sure all the veggies are cooked evenly.
Step 4 :
Add 2 cups of coconut milk to the frying pan ( most frying pans should fit 2 cups of coconut milk plus the veggies. It will be really full, but not overflowing. Use a larger frying pan if you wish ). Next add maple syrup, salt and soy sauce to taste and stir into the mix. Let everything simmer on low for about 15 minutes or until you know the veggies are done.
Step 5 :
Serve up your rice with a healthy serving of your curry on top garnished with freshly chopped tomato and cilantro & voila! Done.
After you try this mouth watering dish you will be so happy there is a lot of left overs. Sharing a little secret – we ate this for dinner two weeks straight once! Could not get enough, it’s that good. This is our recipe so if you take the pleasure in making it please share, post or let us know and tag us.
Namaste. My muse and I.
Beautiful photos by Iulia Agnew, Vancouver BC.