Recipe: Summer Coconut Curry with Chick Peas
Author: Bhavani Jaroff, iEat Green
Serves: 8
- ? cup coconut oil
- 2 tablespoon scraped, finely chopped fresh ginger root
- 2 tablespoon finely chopped garlic
- 1 onion, chopped or sliced
- 2 teaspoons salt
- 3 carrots, cut in bite size pieces
- 2 baby eggplants, ends removed, cut length wise, each half cut into thirds, and then into small chunks
- 2 cups green beans
- 1 broccoli
- 1 can chick peas, drained
- 2 large or 4 small cooked potatoes, cut into chunks
- 2 cups collard greens, stems removed, cut into small pieces
- 1 can fire roasted tomatoes
- 1 Tbs red curry paste
- 1 can coconut milk
- 2 tablespoons chopped fresh cilantro
- In a large wok, heat the oil over high heat until a drop of water flickered into it, splatters.
- Stir in the ginger and garlic, and then add the onions, carrots, and salt.
- Lower the heat and stir constantly, frying the onions and carrots for 7 to 8 minutes, until they are soft and golden brown.
- Add the eggplant and green beans, and cook for another 5 minutes.
- Add the broccoli, and collard greens, and cook for another 5 minutes.
- Add the fire roasted tomatoes, potatoes and chick peas, and let cook down for another 5 minutes.
- Make a mixture with the curry paste and the coconut milk. Add to the vegetables. Cover and reduce heat to low. Simmer for 10 more minutes.
- Adjust seasonings to taste, by adding more salt, garlic or ginger, or red curry paste. Sprinkle with the 2 tablespoons of fresh cilantro.
- Serve with Saffron Rice, or Saffron Quinoa!
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-summer-coconut-curry-with-chick-peas/
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