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Categories:
coconut butter red onion clove garlic pink ground cumin ground black pepper fennel seeds ground coriander ground turmeric Garam Masala cornstarch water cream of coconut Curry chili powder chickpeas broccoli florets choy
Viewed: 28 - Published at: a year agoIngredients
- 4 tablespoons coconut butter
- 1/2 red onion, chopped
- 1 clove garlic, minced
- 1 teaspoon pink Himalayan salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon garam masala
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 (14 ounce) can cream of coconut
- 4 curry leaves, or more to taste
- 1/2 teaspoon chili powder
- 1/2 cup cooked chickpeas
- 2 ounces broccoli florets, chopped
- 4 small heads baby bok choy (optional)
Method
- Melt coconut butter in a large saucepan over medium heat. Cook and stir onion and garlic using a wooden spoon until translucent and lightly brown in color, 2 to 3 minutes. Season with salt, cumin, pepper, fennel seeds, coriander, turmeric, and garam masala; mix until well incorporated. Stir in corn starch until a creamy paste forms.
- Slowly mix water into the saucepan to dissolve cornstarch and thicken the mixture. Keep stirring until there are no lumps. Stir in chickpeas and broccoli and briefly cook until just lightly crisp and tender (do not overcook). Mix in coconut cream and curry leaves and cover pan halfway with a lid. Simmer until liquid is reduced and has thickened, 2 to 3 minutes.
- Remove lid and lower heat to medium-low. Cook and stir until liquid is reduced and curry is thick and creamy, 3 to 5 minutes. Add bok choy and cook until wilted and curry has further reduced, 3 to 5 minutes.
