Coconut Anything Curry

Make it meaty, veg, or vegan!

A student first made me this delicious curry. I’ve since adapted it. As with any such culturally foundational food, it’s tweaktastic. Nearly every ingredient can be swapped out, except for the curry spices and liquid. I mean, you could swap those out, but then it might not be curry. Fine by me.

Enjoy, and please do share your favorite curry recipe in the comments, or make this one and let us know how you like it!

Ingredients

• 4 tablespoons coconut oil or ghee

• 2 pounds boneless, skinless chicken meat OR firm fish OR firm tofu OR tempeh, all cubed, OR cooked chickpeas OR just veggies

• 1 large onion, chopped

• 2 cloves garlic, finely chopped

• 1 tablespoon finely chopped peeled fresh ginger

• 2 carrots, peeled and cut into chunks

• 1 cup diced tomatoes, fresh or canned

• 4 cups or more of chunky-cut vegetables, e.g. cauliflower, root veggies, mushrooms, green beans, eggplant, spinach, gold or sweet potatoes. If you are doing vegetarian or vegan, I suggest adding more potatoes.

• 1 ½ cups chicken or vegetable stock

• 1 cup coconut milk - be sure to blend the fat back into the coconut milk before measuring out a cup and adding to the pot. You can also heat the whole can and whisk so that the fat re-incorporates.

• ½ cup cashews, pan roasted and ground to a paste, or just buy roasted cashews and grind them, or buy roasted cashew butter. All of these should be unsalted.

• 1 tablespoon ground coriander

• 1 tablespoon ground cumin

• 1 tablespoon ground turmeric

• 1 teaspoon ground fenugreek

• 1/2 teaspoon red chili powder (optional)

• 8-10 fresh or dried curry leaves (optional)

• 2 teaspoons salt

• 1 teaspoon ground long pepper or black pepper

• ¼ cup chopped fresh cilantro

Instructions

1. If you are using chicken or fish or tofu or tempeh this step is for you. Otherwise, you can skip it!  Heat 3 tablespoons of the oil or ghee in a large pot over medium heat. Add your main protein ingredient in batches and lightly brown. Remove with a slotted spoon to a plate and continue cooking all pieces are browned in the same manner.

2. Add the onion, garlic and ginger to the pot and cook, stirring until softened. Add the carrots and remaining vegetables. Cook another few minutes while stirring.

3. Add your protein option.

4. Add the stock and coconut milk and bring to a simmer. Cover the pot and simmer gently, stirring occasionally until your protein option and veggies are cooked thoroughly.

5. Add the cashew butter to the curry along with the coconut milk, and simmer gently uncovered, stirring until sauce is thickened, about 5-10 minutes.

6. In a separate pan, heat the remaining 1 tablespoon of oil or ghee. Add all of the spices, including the salt, pepper, and curry leaves if you are using them. Sauté at a low-medium heat while stirring continuously until the spices are sizzling and fragrant.

7. Pour the hot spices into the curry and stir.

8. Garnish with chopped cilantro.

9. Serve with rice or noodles of your choice.

Voila!