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:
Recipes created by Teri Gentes www.terigentes.com – permission required to reprint
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 red onion, diced
- 1 tsp each garlic and ginger root, minced
- 1 can organic coconut milk, full fat is best for creaminess
- 2-3 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, or sub with 1 tbsp lime or lime zest
- 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:
- Coconut or regular sesame oil
- 1 inch ginger root and 2 cloves garlic, minced
- 4 cups leafy greens such as Chard, beet greens, collards, spinach, kale, slivered
- Tamari (gluten-free, organic) or coconut aminos, to taste
- Sea salt and black pepper, to taste
TO SERVE:
- 2-3 cups of your favorite Ancient grains cooked in broth or water
- Fresh cilantro, Thai Basil, toasted coconut flakes, lime zest and lime wedges
DIRECTIONS:
- Heat a sauce pan over medium-high heat and sauté the onion 3-4 minutes then add the ginger and garlic in a touch of coconut oil, water or broth to prevent sticking. Reduce heat to medium low and sauté a few more minutes.
- Once slightly caramelized add in all the remaining ingredients but the lime juice.
- Simmer 8 -10 minutes to infuse flavors. Taste, adjust seasonings if needed and set aside, keeping warm. Stir in the lime just before plating.
- Heat another sauté pan over medium. Add the oil once warm then the greens cooking 3-7 minutes until they are done to your liking. Season with tamari.
- Assemble bowls beginning with grains, greens and then your chickpea curry. Garnish as desired.
- If you have lemongrass or find kaffir lime leaves on hand they add a more authentic Thai taste to this sauce.
- It’s best to use a thick, quality coconut milk. If what you have is thin, consider boiling it down a few minutes before adding the remaining ingredients or stir in 2-3 tablespoons shredded coconut flakes.
- A pinch of sugar is a traditional ingredient in most Thai recipes. Give it a taste test if you like choosing organic coconut sugar if available.
Recipes created by Teri Gentes www.terigentes.com – permission required to reprint
