I love coconut and I love curry. Bingo. Here’s a quick (potentially one dish) recipe that you can whip together depending on what you have on hand in the house. I never measure anything for this but I have estimated amounts below as a guide. If you don’t have an ingredient just leave it out. This is great eaten as is in a bowl or served over raw baby spinach, which will wilt nicely under the hot broth. Don’t forget to drink the broth – my Mom’s favorite part!
- 1 lb grass-fed beef (I’ve also used bison and ground lamb)
- 1 egg
- 1/2 cup almond meal (Trader Joe’s almond meal or just throw a few almond in your food processor until they’re a fine meal but not butter!)
- Quarter of a yellow onion, few cloves of garlic garlic, fresh ginger – all minced
- Few shakes of curry powder, turmeric, cinnamon
- Remainder of onion (sliced)
- 1 jalapeno, diced
- Chopped fresh ginger
- 1 cup unsweetened large coconut flakes (Tropical Traditions has great products)
- Few shakes of curry powder, turmeric
- 2 cans coconut milk (Whole Foods brand organic variety is my absolute favorite kind )
While meatballs are cooking saute the following in coconut oil: onions, jalapeno and ginger. When onions are soft, add unsweetened coconut flakes and let brown lightly. At this point you can add curry powder and turmeric and stir until spices become fragrant – about 30 seconds. Then add 2 cans of coconut milk and let the mixture come to a simmer. *At this point, if you want you can add any extra heat you like – I often add hot red curry paste.
- Easiest Fish Curry (whatfeedsus.wordpress.com)