I think by now you may have an inclination that I have a thing or 1) curries, 2) turmeric, and 3) the combination of sweet and spicy. If not, check here for my Turmeric Milk recipe and here for my Curry Cashew Cauliflower Soup both clearly show this love of mine. Today I share with you a new recipe that also meets the criteria of curry, turmeric, and the combination of sweet and spicy. This is an adapted recipe from a dear friend of mine who makes a wonderful spinach lentil curry (I’ll have her share her recipe soon enough), but today let’s welcome Spicy Coconut Curry with Sweet Jasmine Rice into your recipe index.
Pictured: L) Spicy coconut curry with chicken, plate full of “condiments” fresh lime + fresh sliced cucumber + red onion, toasted cashews, and baba ghanoush (I know this isn’t traditional, but I LOVE the mixture of these flavors together with the curry). R) Spicy Coconut Curry with vegetables only including purple sweet potato.
This recipe is great for those evenings when you want something warm and comforting to eat after a long day. I typically will make several servings of jasmine rice on my batch cooking day to last me several days throughout the week. Same with this curry, it makes quite a few servings so this will be a perfect quick dinner to reheat on the stove top or even microwave.
Add variety |
- Use Simply Cauliflower Rice instead of jasmine rice for a lower carbohydrate dish
- Use basmati rice or any other long grain rice you prefer!
- Condiments } sliced cooling cucumbers, diced red onion, fresh tangy lime juice, sliced spicy radish, etc.
- Toppers } crushed cashews, peanuts, or other nuts/seeds you enjoy for a nice crunch and balance of texture
- Protein } go vegan, vegetarian, or carnivore! Add in tempeh, tofu, beans, lentils or fish, chicken, beef, eggs, etc.
- Extras } add more roasted vegetables, sweet potatoes, purple potatoes, roasted corn, etc. (especially for the vegan dishes to add more volume and calories).
This recipe, as with all, is a guideline to use. Let your taste buds run the show on this one, continually and consistently check the curry for the level of spiciness, depth of flavor, flavor combinations, saltiness, sweetness, heat, etc. The beautiful thing about this dish…you can’t go wrong with what you add in it! Enjoy the process, enjoy cooking, enjoy taste testing and of course, enjoy the end product!
- 1 can of organic full fat coconut milk
- 1 cup vegetable stock (more water may be added depending on the desired thickness)
- ½ head of cauliflower, diced in florets
- 1 cup chopped red bell pepper
- ½ cup yellow sweet onion
- 1 cup diced roma tomatoes
- 1 cup diced mushrooms
- ½ cup chopped zucchini
- ½ cup chopped carrots
- ¼ cup organic peas
- 2 Tbs. coconut oil
- ½ inch of fresh diced ginger
- 2 heaping Tbs. Curry blend spice (I cheat here as I don’t use the individual spices it contains such as turmeric, cloves, cardamom, fennel, caraway, mustard seed, etc.)
- 1 Tbs. cumin (depending on your tastes, smokey flavor)
- ½- 1 tsp. ground cinnamon
- 1-2 red chili (more depending on how spicy you like it)
- 1 tsp. salt (to taste)
- ground black pepper (to taste)
- In a large stock pot, sauté the onions, garlic, chili, ginger, and carrots in coconut oil until softened.
- After softened add in the remaining vegetables to lightly cook (about 5-7 minutes).
- Add in the vegetable stock and all seasonings/spices.
- Allow to simmer (without lid on) until the curry has become thickened.
- Add in the coconut milk.
- Continue to simmer until the curry becomes thick (similar to a “gravy”).
- TASTE TEST! This is important when making curry, because it’s a very flexible recipe, be sure to add in more sweetness, more spice, more thickness (via coconut milk, etc.) to accomodate your tastes.
- Keep in the refrigerator if you have left overs (which you should, it makes a lot!).
- Serve over Sweet Jasmine Rice (recipe below) or Cauliflower Rice (recipe coming soon).
- 1 cup organic jasmine rice, dried OR basmati rice if you prefer
- 2 cups filtered water
- 1-2 Tbs. local honey (the goal is a hint of sweetness)
- 1 tsp. sea salt
- Prepare using package directions.
- Typically, boil water and rice together for about 20-25 minutes or until tender.
- Jasmine rice can be made softer/harder depending on the liquid used and the length of time cooked (i.e. less water, less time cooking=harder. More water, longer time cooking=softer rice).
- After the rice has cooked, stir in honey and sea salt for additional flavor.
How do you like your curries? Do you like spicy curries or mild curries? Share below I’d love to hear!
Have a spicy yet sweet day!