CREAMY COCONUT CURRY
This is a very creamy coconut-chickpea curry, made with a can of thick and creamy Thai coconut cream for South Asian creamy goodness and spiced with garam masala. It is a quick and simple plant-based curry to prepare, for those who are always on the go looking for healthy plant-based lunch options. Serve over white rice, corn tortillas, or dumplings.
Provided by Fareeha Chaudhry
Categories World Cuisine Recipes Asian
Time 25m
Yield 2
Number Of Ingredients 18
Steps:
- Melt coconut butter in a large saucepan over medium heat. Cook and stir onion and garlic using a wooden spoon until translucent and lightly brown in color, 2 to 3 minutes. Season with salt, cumin, pepper, fennel seeds, coriander, turmeric, and garam masala; mix until well incorporated. Stir in corn starch until a creamy paste forms.
- Slowly mix water into the saucepan to dissolve cornstarch and thicken the mixture. Keep stirring until there are no lumps. Stir in chickpeas and broccoli and briefly cook until just lightly crisp and tender (do not overcook). Mix in coconut cream and curry leaves and cover pan halfway with a lid. Simmer until liquid is reduced and has thickened, 2 to 3 minutes.
- Remove lid and lower heat to medium-low. Cook and stir until liquid is reduced and curry is thick and creamy, 3 to 5 minutes. Add bok choy and cook until wilted and curry has further reduced, 3 to 5 minutes.
Nutrition Facts : Calories 998.2 calories, Carbohydrate 138 g, Fat 48.4 g, Fiber 10.8 g, Protein 11.4 g, SaturatedFat 43.7 g, Sodium 1552 mg, Sugar 104.7 g
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Jason Stalboerger
[email protected]This curry was a bit too sweet for my taste. I would recommend using less brown sugar next time.
Mimi Nall
[email protected]I'm not a big fan of coconut milk, but I really enjoyed this curry. The flavors were well-balanced and the curry was not too spicy.
Amari Hill
[email protected]This curry is a great way to use up leftover chicken or vegetables. It's also a very affordable meal to make.
Sebastian Morrow
[email protected]I love the combination of flavors in this curry. The coconut milk and spices create a creamy and flavorful sauce that is perfect for serving over rice or noodles.
Shanni Sheikh
[email protected]This is my new favorite curry recipe! It's so flavorful and easy to make. I've already made it twice this week.
NeltaJeanArnoldKing
[email protected]The curry was good, but it was not as creamy as I expected. I think I would add more coconut milk next time.
Rebecca
[email protected]I found this recipe to be a bit bland. I added some extra spices and it was much better.
Iqbal Bhatti
[email protected]This curry was a bit too spicy for my taste, but it was still very good. I would recommend using less chili pepper next time.
Wasna Gull
[email protected]I was pleasantly surprised by how easy this recipe was to make. It was also very flavorful and satisfying. I will definitely be making this again.
Areeba Khan
[email protected]This curry was delicious! The flavors were complex and well-balanced. I will definitely be making this again.
Saidul Hasan
[email protected]I love this recipe! It's so easy to make and always turns out great. I usually add some extra vegetables, like broccoli or bell peppers, to make it a more complete meal.
Brad Hawkins
[email protected]Followed the recipe exactly and it turned out perfectly. The curry was creamy, flavorful, and had just the right amount of heat. Served it over rice and it was a delicious and satisfying meal.
SHEMIAH SIMAKA
[email protected]This curry was a hit! The coconut milk and spices gave it a creamy and flavorful taste. I added some chicken and vegetables, and it was a complete meal. Will definitely be making this again.