Recipe KATE McALOON
This curry is full of flavourful healthy ingredients! It’s easy to make once you have everything prepped. Your friends and family will love it and it’s a big hit of one of my clients, with Orlando Bloom.
NOTE: I like using broccoli, onions, zucchini and capsicum as a base and adding other veggies I have on hand. Prepare veggies, other ingredients and open the coconut cream before you start the recipe.
TIP: For a heartier dish you can add firm tofu cut in bite size pieces or cooked bite size pieces of organic chicken, prawn or salmon to the recipe. I also love to finish this dish (stir in oils right before serving) with 1-2 drops of Young Living Culinary Oils and lemon, coriander and/or black pepper oils really add a lot of flavour to this dish.
PREP TIME 15-20 minutes
COOKING TIME 15 minutes
2 tbsp coconut oil
1 medium onion, finely chopped
2 tsp ginger, finely minced (to taste)
1 garlic clove, finely minced (to taste)
2 tbsp curry powder (mild or spicy to taste)
1 tsp cumin seeds
2 tsp sea salt and freshly ground pepper (to taste)
2 cans coconut cream or coconut milk
2 tbsp honey or coconut sugar (to taste)
3 cups assorted veggies, cut in large bite size pieces
1-2 tbsp chopped fresh parsley and or coriander
350g tofu, cooked chicken, prawns or salmon cut in bite size pieces (optional)
1-2 drops lemon, coriander and/or black pepper culinary oil (to taste)
1. Heat oil in a medium-large pot over medium-high heat add onions, ginger and garlic and cook for 1 minute while stirring. Add curry powder, cumin seeds and salt and pepper, and stir.
2. Immediately add the coconut cream and honey and continue cooking while stirring occasionally for 5 minutes. Add the veggies and chopped parsley and cook approx. 10 minutes. If using tofu or cooked chicken, prawn or salmon gently stir in and cook for 5 minutes until heated through.
3. Check for seasoning and add a little more salt and pepper if desired and serve over cooked quinoa or brown rice.