My Lovely Coconut Curry
My Lovely Coconut Curry

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, my lovely coconut curry. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Since I wanted to keep this vegetarian/vegan friendly, I served it over coconut quinoa for added protein and fiber. I have to say it was a lovely choice. It's easy to make and packs a punch of flavor from turmeric, ginger & curry spices.

My Lovely Coconut Curry is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. My Lovely Coconut Curry is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook my lovely coconut curry using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make My Lovely Coconut Curry:
  1. Get 3 Chicken breasts cut 1 inch pieces.Or boneless chicken thighs
  2. Get 3 tbls Mild Chilli oil
  3. Get 1 tsp Butter
  4. Take 2 Shallots chopped
  5. Take 1 tsp Ginger crushed
  6. Get 2 Garlic cloves crushed
  7. Take 1 + 1/2 tsp Garam masala powder
  8. Get 1/2 tsp Corriander powder
  9. Make ready 1/2 Tsp Cumin powder
  10. Make ready 1 tsp tumeric powder
  11. Prepare 3 Curry leaves
  12. Make ready 1 Dried Chicken Stock
  13. Get 1 Can (400 mls) Coconut milk
  14. Make ready 4 tbls Double Cream
  15. Get Some fresh Corriander for Garnish

Serve it over quinoa for plant-based protein! This vegan coconut curry is a quick and affordable way to enjoy your favorite takeout flavors at home. EASY coconut curry with chickpeas and Indian spices. Naturally vegan + gluten-free; add vegetables like cauliflower or sweet potato.

Steps to make My Lovely Coconut Curry:
  1. In a frying pan add 1 tbls chilli oil and heat up. Add the onions stir around for 1 minute.
  2. Next add the Ginger, Garlic and fry for 1 min or until you get the lovely aroma.
  3. Next add all the dry spices with the other tbls chilli oil.
  4. Next add the chicken mix around and fry for 5 minutes turning the chicken over and around then add the butter and stir in.
  5. Add the Can of coconut milk and stir. Next add the curry leaves. Then add the chicken stock and mix in. Leave to simmer for 10 minutes stirring occasionally.
  6. Add 1 tbls Tomato Purèe and mix in. Cover Leave to simmer for a further 10 minutes stirring often.
  7. Add the double cream to it. And serve on a bed of Basmati rice. Garnish with fresh Corriander.

A classic easy coconut curry with chickpeas, inspired by Indian flavors. This garbanzo bean curry skips the complicated steps but doesn't skimp on. These rich, creamy, and earthy Coconut Curry Lentils are an easy and delicious vegan option for dinner or weekly meal prep! If you have a mild curry powder and want your coconut curry lentils to be spicy, simply add a little cayenne pepper, or top the cooked dish with a few red pepper flakes. This vegan coconut curry is simple and extremely tasty.

So that’s going to wrap it up for this exceptional food my lovely coconut curry recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!