30-MINUTE COCONUT CURRY
A vegan, gluten free 30-minute curry that's loaded with veggies and swimming in a perfectly-spiced coconut milk broth. Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious.
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 19
Steps:
- If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add light coconut milk and 1/2 cup water (amount as original recipe is written // adjust if altering batch size). Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
- In the meantime, heat a large saucepan or pot to medium heat and add coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened - about 5 minutes.
- Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
- Add the snow peas and tomatoes in the last 5 minutes so they don't overcook.
- Taste and adjust seasonings as needed. I added another pinch or two of salt.
- Serve over coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs.
Nutrition Facts : ServingSize 1 serving, Calories 434 kcal, Carbohydrate 41 g, Protein 10.2 g, Fat 25.8 g, SaturatedFat 21 g, Sodium 628 mg, Fiber 6.4 g, Sugar 7.2 g
COCONUT TRAIL MIX
This snack is a sweetener-free energy boost.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Combine ingredients in a bowl.
Nutrition Facts : Calories 139 g, Fat 12 g, Fiber 3 g, Protein 4 g, SaturatedFat 4 g, Sodium 2 g
COCONUT CURRY TRAIL MIX
This is a Kirland Signature recipe from Smart Cooking the Costco Way. It is quite a great change from most trail mixes. Variations and substitutions are great, based on what you have at hand!!!!
Provided by Ambervim
Categories < 30 Mins
Time 25m
Yield 2 1/2 Cups
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a large bowl combine cereal, coconut and cashews.
- In a small bowl, combine coconut milk, oil, curry powder, brown sugar and salt. Mix well.
- Pour over the cereal mixture and stir until evenly coated.
- Spread the mixture evenly on a silpat (parchment or aluminum foil ok) lined pan. Bake 15 minutes or until lightly browned.
- Remove fro the oven and let it cool.
- Combine raisins, mango, apple chips and sweet potato chips in a large bowl. Add cooled mixture and stir.
- Store in airtight container.
Nutrition Facts : Calories 467.8, Fat 25.4, SaturatedFat 11.7, Sodium 151.4, Carbohydrate 61, Fiber 3.5, Sugar 47.2, Protein 4.9
THAI COCONUT CURRY
This coconut curry is the result of several attempts to replicate my favorite Thai diner's curry. It makes for a colorful presentation and looks like you worked a lot longer and harder than you did! Serve over sticky white rice.
Provided by Suzy
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.
- Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.
- Serve curry over warm rice and garnish with remaining cilantro.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 27.7 g, Cholesterol 172.6 mg, Fat 10 g, Fiber 0.9 g, Protein 21.8 g, SaturatedFat 4.1 g, Sodium 389.3 mg, Sugar 1.5 g
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