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
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
Salt, to taste
#Cauliflower rice, to serve
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).
Food & Drink
2 cups of coffee
96 oz of water
Peanut butter - hummus toast
1/4 cup yogurt
Celery with hummus
3 mile walk
2 mile walk
12,100+ total steps