Quick Vegetarian Coconut Milk Curry
Pantry Staples, Vegan, Vegetarian recipe
piece of Cinnamon
finely chopped - 1 tsp
finely chopped - 1 tsp (if you or your kids are sensitive to spice, cut this down to 1/4tsp. But don't skip them since the flavour that green chillies bring to the oil is unbeatable.)
chopped - 1 cup
chopped - 1 cup
Drained and Rinsed
ground - 1 tsp
Coconut Milk - 2 cups
If using Canned use the entire can
Tofu or Paneer
diced - 1 cup (Optional)
Fresh herbs like basil or coriander
Salt to taste
Heat a Wok on medium, add in a tbsp. of oil.
Toss in the cinnamon, turmeric, ginger and green chillies, in this order.
Let them sputter for a minute.
Add the chopped carrots. Move them around and get coated in the oil.
Throw in drained chickpeas and beans and toss it around a bit.
Add in the coconut milk and then just a little bit of water to water down the consistency.
If you're adding tofu or paneer add them in now and let the curry come to boil.
Simmer for a couple of minutes.
Chop some herbs for garnish. Today I had basil on hand, otherwise it is usually coriander.
Revel in the aroma of the spices and coconut milk! I wasn't kidding - the easiest Indian curry ever.
You can serve this with Coconut Rice that's so easy to make.
Ingredients for Coconut Rice
2 cups rice (washed)
1/2 cup of dessicated coconut
1 tbsp of sugar
Add in 21/2 times water into the ingredients.
Heat through to a boil. Turn stove down to low-medium. Put the lid on.
Once all the water is soaked up, fluff it with a fork just a bit.
Leave the lid on and let it sit for 10 mins.
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