Coconut Curry with Corn



Source: Vegetarian Gastronomy | Serves: 2-4 | Time: 30 min


What I changed:

  • Doubled the amount of corn

  • Didn't chop the peanuts

  • Added (my new obsession) Tubby Olive Baklouti Green Chili Olive Oil to spice up the curry

Ingredients

1 15 oz can full-fat coconut milk

1 bunch cilantro, washed and destemmed

1 green #jalapeno, roughly chopped

16 oz frozen #corn, full defrosted

1-2 tbsp unsalted peanut butter, natural no sugar added

Roasted #peanuts

Salt, to taste

1 tbsp Tubby Olive Baklouti Green Chili Olive Oil

#Cauliflower rice, to serve


Instructions

Combine the coconut milk, cilantro, and jalapeno in a blender. Puree until all the cilantro is completely blended into the coconut milk.


Pour the blended mixture into a pot and place over medium/high heat. When it comes to a boil, reduce the heat to medium and gently boil. Stir until the mixture starts to thicken.


Add corn and bring the curry to a boil. Stir well, and reduce the heat again to maintain a gentle simmer. Continue cooking, slightly covered until the sauce is smooth, green, and thick. It'll be reduced by about 1/3 or 1/2. (this may take 30 minutes, but it only took 20 for me).


Reduce the heat to low and add the peanut butter and crushed roasted peanuts, stirring for about 2 more minutes. Remove from heat, let it sit for 2 minutes.


Stir in salt and Baklouti Green Chili Olive Oil.


Serve with cauliflower rice (or whatever rice or naan you want).


Journal


Food & Drink

2 cups of coffee

96 oz of water

Peanut butter - hummus toast

Pea soup

1/4 cup yogurt

Celery with hummus

Tonight's recipe

Diet cola


Exercise

3 mile walk

2 mile walk

12,100+ total steps

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