Creamy “Build-your-own” Coconut Curry With Cilantro-lime Rice

This recipe includes all the healing spices, immune-boosting veggies, protein and healthy fats for energy and brain health. It is full of flavour and can be adjusted to suit your dietary preferences.

Curry:

  • 2 cans full-fat coconut milk
  • 3 C vegetable or chicken broth
  • 1/2 tsp grated ginger (or less of fresh)
  • 2 Tbsp yellow curry powder
  • 1/4 tsp sea salt
  • 2 Tbsp tomato sauce (or 1/2 diced tomato)
  • 1 clove garlic
Photo by Angele J on Pexels.com

Veggies: (choose any, to total 4 servings, combined)

  • potato or sweet potato
  • onion
  • bell peppers
  • cauliflower
  • mushrooms
  • carrot
  • bok choy or spinach
  • green beans
  • snap peas

Protein: (choose any, to total 4 servings)

  • salmon
  • chickpeas or lentils
  • chicken
  • firm tofu

Rice:

  • 2 C jasmine rice
  • 1 lime
  • bunch of fresh cilantro (or parsley)

Method:

  • On low, heat 1 Tbsp coconut oil in a deep pan or wok. Cook onion until clear, then add in garlic. If you are using chicken, cube it and cook it in the pan, then remove and set aside
  • Cook in the chopped veggies, starting with the more firm ones, like potato, bell peppers, cauliflower and carrots. At this point, you can add in 1 C vegetable or chicken broth, turn the heat to medium, and let the veggies steam while they cook. Add in remaining veggies, like bok choy and spinach toward the end
  • Start to add in the curry sauce ingredients, starting with the spices, then cans of coconut milk and tomato sauce. Increase the heat to bring the sauce to a low simmer, add in the remaining 2 cups of broth, and cooked chicken. If you are not using chicken, now is the time to add in a can of rinsed beans, or your salmon
  • Let the flavours cook together, protein cook, and veggies soften a bit more as you simmer it all together for about 15 minutes. In the meantime, cook your rice according to the instructions. Once cooked, stir in juice from 1 lime and chopped cilantro, to taste
  • Serve the curry over the rice, and top with more cilantro and a wedge of lime

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