Cindy, this one's for you! I had to make something delicious in a pinch last night, so with just a few ingredients, I whipped up a very, very simple coconut curry. My mom had some leftover Jamaican rice which served as a perfect complement - we also had a beautiful arugula and red cabbage salad with a side of roasted scallion (try it, you'll love it!).
2 tbsp coconut oil (or whatever you've got)
3 organic carrots, peeled and sliced
5 stalks organic celery, washed and diced
1 can chickpeas (or whatever prepared beans you have on hand) rinsed & drained
1 tsp sea salt
1 tbsp curry powder (store-bought - it's a sin!)
1oz Bragg's Liqui
d aminos or just plain old soya sauce
2 cloves garlic, minced
1 can coconut milk
In a medium-sized, heavy-bottomed pot, heat oil over medium heat. Add carrots and saute for 5 minutes. Add cel
ery, stir and saute another 5 minutes. Add chickpeas and seasonings, stir and saute another 5 minutes. Add Bragg's and cocout milk, stir and simmer for 15 minutes, or until liquid is fairly reduced. The curry shouldn't be too runny. Voila! The easiest bean dish ever!