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Creamy Green Coconut Curry Recipe

Written on Monday, February 6, 2017 | 6:42:00 PM

Serves : servings 

Ingredients : 
- 1 tbsp coconut oil
- 1 tbsp garlic-infused olive oil
- 2.5cm chunk of fresh ginger, peeled and finely chopped
- 1 tsp turmeric
- 1 tsp cumin
- 2 potatoes, cut into cubes
- 1 head of broccoli broken into florets
- 1 medium courgette cut into small chunks
- 1 tin (400ml) coconut milk
- 1 ‘tin’ (400ml) water
- 150g of spinach
- ½ tsp chilli flakes
- Juice of ½ a lime
- Fresh coriander, a small handful of peanuts (lower in FODMAPs than cashews) and lactose-free plain yoghurt, to serve

Preparation Method :
1) Heat the oils in a large saucepan on a medium heat. Peel and chop the ginger and add to the pan along with the turmeric and cumin. Stir and cook for a minute or until the ginger has softened slightly.

2) Add the potatoes to the pan and sauté for a few minutes. Add a splash of water or more oil if the spices or potato start to stick to the bottom of the pan and add the broccoli and courgette to the pan, together with the coconut milk and the equivalent amount of water. Cook until the potato is soft and the liquid creamy and slightly reduced (this should take roughly 20 minutes depending on size).

3) Remove the curry from the heat, add in the spinach, chilli flakes and a squeeze of lime and give it a stir. Add more salt and spices if needed before topping with the peanuts, yoghurt and fresh coriander.


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