There’s this $4 take out order we frequently get for a snack for the kids (and for me). It’s a delicious yellow curry sauce with roti, and it’s $4 a pop. Cheap enough, but it would be easier if we found a recipe to make at home, so we started to search, right?
The coconut curry freezes great, if you want to freeze it in portions (sauce, to add veggies to later) or to serve it to the kids to dip bread into. From start to finish, you can complete the entire recipe in thirty minutes, and let it simmer until dinner. It’s also one of my favourite ways to use up the leftover vegetables at the end of the week.
Easy Coconut Curry Recipe
1/2 onion
4 cloves chopped garlic
1 tablespoon chopped fresh ginger
1-2 tablespoons coconut oil
1 tablespoon curry
1/2 teaspoon garam masala
1 teaspoon red pepper flakes
1/2 cup vegetable stock
2 cans coconut milk
2 cans of chickpeas (rinsed)
salt, pepper
juice from half a lime
optional: another tablespoon of curry, a teaspoon cayenne, a pinch of cumin, more salt, more pepper, for additional and stronger flavours
- Saute the garlic, onion and ginger in coconut oil until softened
- Add curry powder, garam masala, red pepper flakes (and optional spices) with vegetable stock, salt, pepper and lime juice
- Add coconut milk and stir
- Add in two cans of chickpeas, and a red pepper chopped. At this point, you can add in any vegetables that you have in the refrigerator
- Let it simmer for thirty minutes, and you’ve got delicious thirty minute curry
Easy and delicious, we’ve made a few optional ingredients above if you want to up the flavour of the curry dish. Service with coconut rice for a delicious, and easy, dinner.