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Coriander Curry With Coconut Rice & Garlic Cashew Cream
RECIPE:

In a large pot slowly sautée a diced onion in coconut oil until sweet and translucent.
Meanwhile make a paste by grinding cumin, coriander and fennel seeds.
Use a hand blender to mix spices with garlic, ginger, fresh coriander stems and roots, and enough melted coco oil to blend to a paste.
Add paste to your onions, add veggies of choice.

2 cups pumpkin
1 small cauli
1 broccoli
1/2 cup peas

Coat with paste.
Add 1 tin coconut milk
1 tin tomatoes
A few cardamom pods to taste
1/2 - 1 tbsp coconut sugar and water to your preference depending how thick or liquidy you'd like it.

Bring to boil, simmer until veg are almost done.
Add 1 can chickpeas (drained and rinsed) and cook a further 10 mins.
Season and devour! -@___av.g
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