RED THAI COCONUT CHICKPEA CURRY
w/ braised greens
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. Good food is such a blessing we are graced with.
INGREDIENTS:
BRAISED GREENS:
TO SERVE:
DIRECTIONS:
w/ braised greens
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. Good food is such a blessing we are graced with.
- Main course
- Serves: 6
- Prep time: 15 minutes
- Vegan, Gluten/corn/soy/dairy-free
INGREDIENTS:
- 1 tsp each garlic and ginger root, minced
- 1 can organic coconut milk, full fat is best for creaminess
- 1-2 tbsp red Thai curry paste, to taste
- 1 tbsp gluten-free tamari, coconut aminos or fish sauce, or more to taste
- Kaffir lime leaves, slivered, sub with 1 tbsp lime or lime zest if needed
- A pinch coconut or date sugar, if desired
- 3 cups chickpeas, pre-cooked or 2, 14 oz cans
- 1 tbsp fresh lime juice
BRAISED GREENS:
- 1 inch ginger root and 2 cloves garlic, minced
- Coconut or sesame oil
- 4 cups leafy greens such as Chard, beet greens, collards, spinach, kale…
- Tamari (gluten-free, organic) or coconut aminos, to taste
TO SERVE:
- 2-3 cups of your favorite Ancient grains
- Fresh cilantro, toasted coconut flakes, lime zest
DIRECTIONS:
- Heat a sauce pan over medium-high heat and saute the ginger and garlic in a touch of coconut oil, water or broth.
- Once slightly caramelized add the remaining ingredients 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 those kaffir lime leaves on hand they add a more authentic Thai taste to this sauce.
