This delicious coconut curry recipe is gluten free and dairy free.
Serves 8 – Great to save in the freezer for lazy day meals!
INGREDIENTS
2 tbsp. Extra Virgin Coconut Oil
2 brown onions, diced
3 tbsp. minced garlic
1 large chilli, chopped
3 tbsp. Fiji Curry Powder (Seriously amazing!)
4 cubes of homemade chicken or vegetable stock
Pinch salt
Pinch pepper
800g diced meat – chicken, lamb or fish! (My favourite is chicken!)
5 regular potatoes, peeled & diced
5 regular carrots, peeled & diced
1 cup Banaban Organic Coconut Milk
1.5Litres water
Optional
I generally clean out my veggie draw when making curries or stews with veggies that are about to go off.
- 2 cups of left veggies in the fridge for example mushrooms, zucchini, etc.
METHOD
1 On medium temperature heat coconut oil in a large saucepan or pot.
2 Add diced onion, minced garlic, salt and pepper and stir until brown.
3 Add in curry powder, chilli and chicken stock and reduce to a low temperature.
4 Allow the flavours to develop for around five minutes.
5 Add water and bring to the boil.
6 Then add potatoes, carrot and simmer for 10-15 minutes.
- Add in meat (adding the meat at the end will ensure tender pieces) and coconut milk and simmer for a further 20 minutes.
- Serve as is, in a bowl or on a bed of fresh steamed rice.
The Carousel thanks Nature Pacific for this recipe.
