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coconut currylicious

I've been having curry cravings lately, which is a little strange. Not that I don't like curry, but I don't believe I've ever quite craved it before...The boy was having the opposite of a curry craving, stating that he couldn't explain it, but he definitely didn't want curry. I won him over easily, with a weapon I knew would work - the promise of coconut milk curry.

I quite enjoy the coconut milk curry. For one, I have a lot of trouble getting my curry curry-ish otherwise. I've tried loads of powder and the paste, and it just doesn't stay or spread. I've tried mixing with water, with veggie broth, with luck. And secondly, it just tastes better. I do have some issues in figuring out what to do with the leftover coconut milk though, which is the one thing that keeps me from making this dish more often. I think I figured it out though: ice cream! Back to the curry for now though...

To make
1 tomato, chopped
1 largish sweet potato, chopped
1/2 can coconut milk
a little less than 1/2 tbsp cumin
1/2 tbsp tumeric
1/2-1 tsp cayenne (depending on how spicy you like it)
1 small white or yellow onion
2 cloves garlic, deveined
2 leaves kale, chopped
1 can chick peas

saute the onion and garlic with a bit of olive oil and water
toss in the tomato and toss, let soften a bit
pour in the 1/2can of coconut milk, mix with the spices
mix in the sweet potato and chick peas and cover pan
cook until the potatoes are soft
add in kale and cover. cook for about 3 minutes, long enough to just steam the kale.
mix together and serve. enjoy! (And if you're like me, steal all the kale for yourself! heehee)


Anonymous said…
I LOVE your recipes!! They are so simple and easy, and they taste good, even to my four children :o) Thanks for your wonderful comments and sharing what you do :o)
Anonymous said…
Look forward to trying this. I freeze my leftover coconut milk but ice cream is a good solution too. A GREAT cookbook for soy/dairy free ice cream is The Ice Dream Cookbook by my colleague Rachel Albert@


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