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!).
Ingredients:
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!
No comments:
Post a Comment