30-Minute Squash Cauliflower and Green Peppers Coconut Curry

30-Minute Squash Cauliflower and Green Peppers Coconut Curry

Introduction

Make Curry Paste. Pour the coconut milk into the skillet and mix the curry and raw honey into the coconut milk. Add the cauliflower, squash, and green peppers. Cover and simmer until squash is tender. Remove from heat and let stand for 10 minutes. The sauce will thicken. Serve the curry over brown rice. Add chopped cilantro before serving.

Crockpot Red Curry Lamb

Make the Curry Paste. Add lamb and the curry paste to a crockpot. Pour one cup of tomato paste over the lamb. Add 2 cups of water to the crockpot. Stir, cover, and cook on high for 2 hours or low for 4-5 hours. Taste and season with salt. Stir in the coconut milk and sprinkle with cilantro before serving. Serve over brown rice or naan bread.

Easy Lentil Dhal

Bring the water to a boil in a large pot. Add lentils and cook uncovered for 10 minutes, stirring frequently. Remove from heat. Stir in the remaining ingredients. Season with salt and herbs for garnish.

Gumbo

  • 1 pound medium shrimp peeled
  • 1/2 pound skinless, boneless chicken breasts, cut bite-size
  • 1/2 cup coconut oil
  • 3/4 cup almond flour
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1 tsp. ground cumin
  • 1 tbsp. minced fresh garlic
  • 1 tsp. fresh thyme chopped
  • 1/2 tsp. red pepper
  • 6 cups chicken broth
  • 2 cups diced tomatoes
  • 3 cups sliced okra
  • 1/2 cup fresh parsley chopped
  • 2 bay leaves
  • 1 tsp. hot sauce

Sauté’ chicken on high heat until brown in a large pot. Remove and set aside. Chop onions, celery, and green pepper and set aside. Place oil and flour in a pot. Stir well and brown to make a roux. When the roux is done add chopped vegetables. Sauté on low heat for 10 minutes. Slowly add chicken broth stirring constantly.

Add chicken and all other ingredients except the okra, shrimp, and parsley, which will be saved for the end. Cover and simmer on low for half an hour. Remove lid and cook for half an hour more, stirring occasionally. Add shrimp, okra, and parsley. Continue to cook on low heat uncovered for 15 minutes.

Chickpea Curry

Make Curry Paste. Mix in chickpeas and their liquid. Continue to cook. Stir until all ingredients are blended. Remove from heat. Stir in cilantro just before serving, reserving 1 tbsp. for garnish.

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