Happy Wednesday!

This week, we would have been serving Coconut Curry!

Curry can be one of the best things you can eat (both in flavour and health). Depending on how you prepare it, the spices in typical curry powders have anti-inflammatory effects. Paired with a healthy dose of vegetables and lean meat, and you’ve got a recipe for success!

We invite you to try your own! Let us know how it goes on our TNDF What’s Cooking? Facebook Page: A forum for all things food!

Coconut Curry Recipe

INGREDIENTS

1 can coconut milk

2 tbs red curry paste

2 small heads broccoli

 

1 can chickpeas, rinsed and drained

1/2 tablespoon cornstarch dissolved in 2 tablespoons cold water

Any additional vegetables of your choice!

INSTRUCTIONS

  1. Saute broccoli (and any other vegetables  you are using) in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes.
  2. Add the curry paste to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.
  3. Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools.

Recipe adapted from: Pinch of Yum

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