Coconut Curry

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  • Mushroom (shiitake/oyster)

  • 2 tbsp butter (I use miyokos)

  • Piece of ginger, chopped

  • 1 can coconut milk

  • Sea salt / pepper

    Toppings

  • Toasted cashews

  • Cilantro

  • Lime squeeze

  • Maldon salt

What you’ll need:

  • 2 tbsp coconut oil

  • 1-2 Japanese sweet potato, diced

  • 1/2 tsp Ground Cumin

  • Broccolini, loosely cut

  • 2 carrots, chopped

  • 1 celery stalk, chopped

  • 1 onion, chopped

  • 2 garlic cloves

  • 2 tsp curry powder

  • 1 tsp ground turmeric

Directions

— In a pot over med-high heat, sauté diced sweet potato in 1 tbsp coconut oil with salt + cumin. Frequently mix to avoid burning.

— When potatoes are half way cooked

(7ish min), add broccolini and cook for a few minutes. Add another tbsp of oil if necessary.

— Add carrots, celery, onion, garlic, salt, pepper, + spices (curry + turmeric).

— When the onion starts to sweat and the spices are fragrant, add mushrooms and deglaze with butter. Scrape the bottom of the pan with a wooden spoon, that’s where all the flavor is.

— Add coconut milk and ginger then lower your heat and simmer for 10min. If a lot of the liquid evaporates, add more coconut milk (or I used unflavored almond)

— Adjust seasoning to taste. I usually add more spice. it tastes even better the next day.

— Top with toasted cashews, chopped cilantro, a lime squeeze, and a pinch of Maldon. Serve with grains or greens. Enjoy hot or cold the next day.

Diandra D'Angelo