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Categories:
coconut butter purple garlic ginger carrots halapenio salt pepper Curry Coriander cumin turmeric tomatoes lime juice with soy sauce coconut milk chicken basil pumpkin sweet potato peas OR chicken
Viewed: 70 - Published at: 8 years agoIngredients
- Coconut butter for frying, or vegetable oil
- 1big purple or red onion diced
- 5 cloves of garlic
- Small piece of ginger dices- 2 tablespoons
- 2 medium carrots diced
- 1 halapenio diced
- 1 habanero diced - no seeds
- Salt
- Pepper
- 1 tablespoon Curry powder
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
- 1 small can diced tomatoes
- 1 lime juice with lime peel
- 2 tablespoons soy sauce
- 1/2 cup coconut milk
- 1 cup organic chicken stock ( or vegetarian sock)
- 1/2 cup diced basil
- 2 cups diced pumpkin
- 1 sweet potato
- 1 cup cooked chick peas or (1 can organic washed well )
- Or
- Chicken
Method
- Fry the first 6 ingredients in coconut butter until light gold, then add second 6 ingredients and keep frying until fragrant ( 2-3 minutes) , then add the last 5 ingredients and simmer on low heat until all is cooked well ( half an hour) .
- Put the sauce in the blender for few minutes and return to the pot , adjust salt and pepper, or maybe add more coconut milk for a creamier curry, add basil.
- Add vegetables and chick peas and let simmer until all is cooked, adjust salt and pepper .
