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Chef Kate McAloon has cooked up another amazing dish to share with Tiny Green Mom readers! This flavorful curry has several ingredients, but it’s really easy to make once you have everything prepped. You can make it with chicken or use tofu and veggies to make it a vegan option. Remember to use organic ingredients whenever possible. You’ll feel and taste the difference!

Coconut Curry with Veggies, Chicken or Tofu

Ingredients

2 Tablespoons coconut oil or olive oil

½ cup onion (finely chopped)

1 Teaspoon ginger (peeled and grated or finely minced)

1 Garlic clove (peeled and grated or finely minced)

1 Tablespoon jalapeno pepper (finely minced, optional)

1 to 2 Tablespoons curry powder (mild or spicy to taste)

¼ Teaspoon ground cumin

¼ Teaspoon cumin seeds

¼ Teaspoon turmeric

1 teaspoon sea salt and pepper to taste

1 Can organic coconut milk

½ Cup cream (for vegan use more coconut milk or veggie stock)

1 to 2 Tablespoons agave syrup or honey (to taste)

1 tablespoon Braggs

1 Teaspoon fresh lime juice

1/8 Teaspoon lime zest

½ cup fresh pea pods (split in half) or frozen peas

½ Cup snow peas

¾ Cup grated carrot (reserve 2 Tablespoons for garnish)

1 cup cooked shredded chicken or tofu (cut in ½ inch cubes)

½ Cup toasted sunflower seeds (optional for garnish)

Cilantro or mint leaves (for garnish)

Lime wedges (for serving)

Cooked rice or quinoa (for serving)

Preparation

In a medium-large pot sauté oil, onions, and ginger over medium-high heat stirring for 1 minute. Add garlic, jalapeno peppers, curry powder, ground cumin, cumin seeds, and turmeric and cook for 1 minute longer. Then add the coconut milk, cream, agave, Braggs, lime juice, and lime zest and cook stirring occasionally for 10 minutes. Add the veggies and cook for 3 to 5 minutes till they are just cooked through. You can cook them a little less or more depending on your taste. Use colored peppers, broccoli, and other veggies on hand. Use your favorites. Add chicken or tofu and heat through for about 2 to 3 minutes.

Serve over rice or quinoa and garnish with toasted sunflower seeds, and cilantro or mint leaves. This curry is also great served the next day because the flavors time to blend. To make the curry spicier add more jalapenos and a little ground cayenne pepper to taste. Have fun experimenting with the spices and veggie to make this recipe your own.

Until next time remember to “Savor Every Morsel of Life” xxx Chef Kate

*As featured on Kora Organics. Image by: Lauren Lemons (www.laurenlemonsphotography.com)*