There is something magical in the combo of coconut milk and curry – any kind of curry. The creaminess blended with the traditional trifecta of spicy, sour and sweet makes for an addictive, comforting creation that soothes the soul and tantalizes the palate. Yes, food like this is sexy and that’s the way to nurture a love-love relationship with food. This is part of my mission to be sure.
- Serves: 6
- Prep time: 15 minutes
- Vegan, Gluten/corn/soy/dairy-free with a nut-free option
- 1 can organic coconut milk
- 1-2 tbsp red Thai curry paste, to taste
- 1 tbsp fresh lime juice
- 1 tbsp gluten-free tamari, coconut aminos or fish sauce, to taste
- 1 tsp each garlic and ginger root, minced
- Kaffir lime leaves, slivered, sub with 1 tbsp lime or lime zest if needed
- A pinch coconut sugar, if desired
- 3 cups chickpeas, pre-cooked or 2, 14 oz cans
- Coconut or sesame oil
- 4 cups leafy greens such as Chard, beet greens, collards, spinach, kale…
- 1 inch ginger root and 2 cloves garlic, minced
- Tamari (gluten-free, organic) or coconut aminos
- 2-3 cups of your favorite Ancient grains
- Fresh cilantro, toasted coconut flakes, lime zest
- Heat the curry ingredients in a pre-warmed sauce pan set on medium heat and simmer 8 -10 minutes to infuse flavors. Taste and adjust seasonings if needed.
- Meantime, heat a sauté pan over medium heat and add oil, ginger and garlic. Sauté a few minutes then add greens cooking until done to your liking. Drizzle with a splash of tamari or coconut aminos.
- Assemble bowls beginning with grains, greens and curried beans then garnish as desired.
- If you have lemongrass or kaffir lime leaves on hand they add a more authentic Thai taste to this sauce.