Easy Curry
- 1 Tbsp Coconut oil or extra virgin olive oil
- 1 shallot or 1/2 onion any color chopped
- 1 bell pepper any color or jalapeño pepper for heat
- 1 firm seasonal vegetable: broccoli, cauliflower, or green beans
- 1 starchy vegetable: sweet potato, potato, or pumpkin
- 1 leafy green: spinach, kale, chard, mustard greens
- 1 protein: 1 package chicken boneless thighs or a firm fleshed fish
- For vegetarian: a can of chickpeas or 1 package shiitake mushrooms
- 1 can of full fat coconut milk
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1/8 tsp coriander
- *1/8 tsp cayenne pepper (if you like it spicy)
- 1 tsp unrefined sea salt
- Juice from 1 lime
- Serve with chopped fresh herbs like cilantro or thai basil
- Melt the coconut oil in a deep pan or wok
- Saute chopped onion or shallot and pepper over med heat
- Add chicken or mushrooms (save fish or beans till the end)
- After chicken is browned, add firm starchy vegetables chopped
- Pour over coconut milk and add spices
- 1 Tbsp of curry powder could replace all spices
- Bring to a simmer (add fish or beans here so they do not overcook)
- Cover and cook gently for 10-15 minutes
- Squeeze the juice of one lime and add fresh herbs when off the heat
- Taste for salt and season appropriately
- Serve over rice