Creamy Coconut Curry

Creamy Coconut Curry

Looking for a dish that gives you and your taste buds some comfort ? Here it is. … Perfect for a party, 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

• 1 can 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

Yam Chickpea Spinach Curry

A wonderful, warm and comforting meal. Full of all the goodness for mind and body.

Ingredients

• 1 15oz can chickpeas

• 1 large onion

• 3 cloves garlic

• 1 inch ginger

• 1-2 cups low-sodium vegetable stock

• 2 15oz cans diced tomatoes

• 1 tsp. ground cumin

• 1 tsp. ground coriander

• 1 tsp. ground turmeric

• Salt

• 1 cup yam or sweet potatoes

• 2 cups spinach

• ¼ tsp. garam masala

Directions

• If using canned chickpeas, rinse before using. If you’re using dried chickpeas, soak in water the night before and pressure-cook with salt for about 10 minutes before using for the recipe.

• Sauté onion, garlic and ginger in vegetable broth until translucent, about 5 minutes over medium heat. Add more vegetable stock as necessary, to keep from burning.

• Add diced tomatoes and seasonings except for garam masala.

• Add chickpeas and stir to combine and cook over medium-low heat for about 15 minutes until tomatoes have broken down, the chickpeas have softened and the flavors meld, stirring occasionally. Add a little more vegetable broth or water as needed if your tomato juice is running low.

• In another pot, gently steam the yams just until tender so they retain their shape, about 10-15 minutes. Set aside.

• Add the spinach to the vegetable mixture and stir to combine. Cook for another minute or two until it’s wilted and heated through.

• Add yams and stir to combine. Be careful not to break the yams apart by over mixing. Add some garam masala to taste, as desired.

• Serve with fresh rice.