Vegetable Coconut Curry
2016-03-23 11:40:05
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Ingredients
- 1 onion, chopped
- 1 bunch broccoli, cut into florets
- 2 gloves garlic, minced
- Thumb-sized piece of ginger, peeled and minced
- 1 red or green chili, seeded and chopped
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1 eggplant, granted or finely sliced
- 1/4 pound cherry tomatoes, cut in half
- 1 1/4 cups veggie broth
- 1 cup coconut milk
- Large handful of spinach
- Coconut oil
- Salt + Pepper
Instructions
- In a large pan, sauté/fry the onion, garlic, ginger, and chili with a tablespoon of coconut oil for 2 to 3 minutes to soften, stirring frequently. Stir in the spices and season well with salt and pepper. Continue to fry over medium heat for another minute or two until fragrant. Transfer the mixture to a food processor and blend until smooth. Add a little water if necessary to loosen consistency to a paste.
- Return pan to heat another tablespoon of coconut oil. Add the paste and fry for 2-3 minutes. Add the eggplant and sauté for a minute or two, stirring to coat it with the paste, before adding the cherry tomatoes and broccoli. Add the stock, bring to a boil, and reduce heat to simmer for 10-12 minutes.
- Add the coconut milk and cook for another 5 minutes. Stir in the spinach, wilt for a minute, than season to taste with salt and pepper. Serve immediately.
Adapted from from Cook.Nourish.Glow
Adapted from from Cook.Nourish.Glow
Jessica Murnane http://www.jessicamurnane.com/
