Easy Coconut Curry
Easy Coconut Curry By Jenny Breen Ingredients - 1 tablespoon coconut or toasted sesame oil - 1 cup chopped yellow onion - 2 garlic cloves, minced - ½ teaspoon
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.millcityfarmersmarket.org.
Cooking tools:
- Dutch oven
- Pepper mill
- Citrus press
- Microplane
- Chef's knife
- Cutting board
- Stove
- Mixing bowl
- Wooden spoon
- Measuring spoon
- Measuring cup
- Can opener
- Serving bowl
- Plate
- Spoon
Ingredients
- 1 tablespoon coconut or toasted sesame oil
- 1 cup chopped yellow onion
- 2 garlic cloves, minced
- ½ teaspoon grated fresh ginger
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon turmeric
- ¼ teaspoon ground cardamom or cinnamon
- 1 teaspoon sea salt
- 3 red Thai chiles, or 1 serrano, or ½ jalapeño, thinly sliced (OPTIONAL)
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tablespoon fresh lime juice, plus lime wedges for serving. (OPTIONAL)
- 4-6 cups assorted vegetables including:
- 2 cups cubed carrot, potato, golden beet, sweet potato, or butternut squash etc
- 4 cups fresh spinach, 2 cups cauliflower florets, 2 cups broccoli florets,
- ½ cup fresh peas etc
- Freshly ground black pepper
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