Greens Curry with Coconut Milk

When we think of curry, we think of Indian cuisine! Is it not right? Maybe because it’s more popular in India 🙂 (it is!). Where I grew up we also ate food with curry, we usually used fresh turmeric root and cooked it with vegetables, some spices and fresh coconut milk. Turmeric is good for our body, and coconut milk is a natural source of oil; not just an ordinary oil but a creamy and healthy plant-based fatty, oil! I must say, this is one of the healthiest and tasty vegetable dish I like. Perfect with rice or baked/steamed potato!

Classification: Vegan
Good source of: manganese, magnesium, iron, vitamin B6, vitamin B12, fiber, copper, potassium, protein, omega 6 – fatty acids, calcium, and many more!

INGREDIENTS:

1/2 cup water:

3 TBspoon garlic, minced

1 cup onion, diced

2 TBspoon ginger, smashed or thinly-sliced

1-2 teaspoon mild curry powder (you can also use fresh turmeric root or make your own mixture of curry powder using equal parts of turmeric powder, ground cumin, ground coriander, pepper flakes, ginger powder, ground mustard seed [optional] and fenugreek powder)

1 medium-sized carrots, sliced (about 3/4 of a cup)

3 1/2 cup kale leaves, chopped (spinach or chard greens or a combination)

1/2 cup red bell pepper, diced

1 cup tomatoes, diced

2 cups white beans, cooked & seasoned (or any canned beans; garbanzo/chick peas, black beans or lentils)

1 can coconut milk (13.5 oz or about a cup coconut milk)

1 teaspoon salt or more to taste

1/2 teaspoon turmeric

STEPS:

1. Place garlic, onion, ginger, and 1/2 cup water in a medium-sized pan. Cover and simmer for 2 minutes.

2. Add sliced carrots and simmer for 3-5 minutes. Add chopped Kale greens and cook for another 3 minutes.

3. Add cooked beans, tomatoes, curry powder, turmeric powder, coconut milk and salt. Cover and simmer for 3 more minutes. Serve over rice or cooked potato.

TIPS:

If you want a thicker curry, just blend about 1 cup of the cooked curry in a blender and blend for a few seconds. Mix and stir into the pot of curry and heat.

 

Makes about 8 servings. Serve with baked/steamed potatoes or rice! Yummy!

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