Is there an award for eating the most coconut milk?! I’ve been on a curry kick lately and I think its because its one of the easiest dishes to incorporate coconut milk into. I know I spoke before about my love for coconut milk for 1 its amazing taste and for 2 its health benefits. Coconut is a medium chain triglyceride fatty acid and bypasses the digestion process, being readily available for energy. Other than that it’s such a wonderful fat for beautiful skin, nails, hair, and even contains antimicrobial properties! My favorite brand is from Whole Foods Market (365 brand).
Back to the curry…. It’s very mustardy, coconuty and a bit spicy! This guy contains uber amounts of protein from beans, peas, and shrimp!
Bombay Mustardy Peas in a Pod
Prep Time
25 mins
Cook Time
10 mins
Total Time
35 mins
Course:
Main
Cuisine:
Indian
Servings: 2
Ingredients
- Group 1
- 1 cup diced purple onion
- 2 tsp mustard seed
- 2 tsp cumin seed
- dash of sea salt
- Group 2
- 1 large tomato 9.5oz
- 1.5 tbsp minced ginger
- 2 tbsp minced garlic
- 3 tbsp spicy brown mustard
- Group 3
- 1/8 cup lemon juice
- 1 tsp turmeric
- 1 + 1/4 tsp coriander
- 2 tsp cumin
- 2 tsp garam masala
- 1/4 tsp sea salt
- 2 cups 240g butternut squash (slightly boiled and drained)
- 2 cups steamed cauliflower florets
- 3/4 th cup 195g chickpeas rinsed and drained
- 1/2 cup 80g peas
- 1 cup full fat coconut milk GO HEAVY! your taste buds will appreciate it
- Group 4
- 7 oz jumbo shrimp sauteed in your favorite curry powder
- Toppings:
- Red Pepper Flakes
- More Raw Purple Onion
- Diced Celery
Instructions
-
In a large stock pot sautee group 1 for 3-4 minutes.
-
In a blender blend group 2 to make a puree
-
Add the puree to the stock pot, prepare group 3 (boil and drain squash and cauliflower) and add group 3 to the stock pot. Cook your shrimp! (group 4)
-
Add the toppings
0
Leave a Reply