My Simplified Adaptable Autumn Coconut Curry Recipe

It seems like fall fell overnight here in sunny San Diego. The weather went from 107˚F one day to brisk and foggy the next. I don’t know about you, but I’m super into it. Changing of the seasons from summer to fall is one of my favorite things on earth, especially because it means there is a lot of good autumn food in store for the next few months. Since we’re still a little bit away from Thanksgiving and a long, long way from Christmas, I’ll spare you the holiday recipes until another week. This week, I present to you one of my absolute favorite warm & satisfying comfort foods: coconut curry. The best part about it is that you can improvise as much as you want and it will always be delicious; that’s why I’ve included a list of my favorite ingredients in addition to a yummy and reliable recipe that I like. Put it in your repertoire for the next time it drops below 65˚F in San Diego!

My Simplified Adaptable Autumn Coconut Curry Recipe

For the sauce:

• Curry powder
• Ground cumin (or whole)
• 3 Bay leaves
• Salt
• Pepper
• Cayenne
• Cinnamon
• Ginger (fresh or ground)
• Coconut milk
• Vegetable stock
• Tomato paste

Veggies:

• Sweet or yellow potato
• Carrots
• Onion
• Bell pepper

For Protein:

• Chickpeas

• Tofu
• I personally don’t eat animal products but if you do, chicken is a popular animal protein for this dish.

Steps:

1. Sauté onions, peppers and carrots in a pan, while chunks of potatoes bake in the oven.
2. Add fully roasted potatoes to pan.
3. Add wet ingredients to pan.
4. Add spices to your liking.
5. Et voila! Serve on top of your choice of rice (I like Jasmine).

A Completely Detailed Coconut Curry Recipe

Sweet Potato, Chickpea and Spinach Coconut Curry
INGREDIENTS

• 4 teaspoons (20 mL) virgin coconut oil (I did not use the oil in her recipe, I subbed with 2 tablespoons broth instead and added a little bit as needed)
• 1 tablespoon (15 mL) cumin seeds
• 1 medium onion, finely chopped (about 2 cups/500 mL)
• 3/4 to 1 teaspoon (4 to 5 mL) fine sea salt, to taste, plus a pinch
• 3 large cloves garlic, minced
• 4 teaspoons (20 mL) grated fresh ginger
• 1 teaspoon (5 mL) ground turmeric
• 1 teaspoon (5 mL) ground coriander
• 1/4 teaspoon (1 mL) red pepper flakes, or to taste
• 1 medium/large sweet potato, peeled and cut into 1/4- to 1/2-inch (5 mm to 1 cm) dice (about 3 cups/750 mL)
• 1 (14-ounce/398 mL) can chickpeas, drained and rinsed, or 1 1/2 cups (375 mL) cooked chickpeas
• 1 (14-ounce/398 mL) can diced tomatoes, with juices
• 1 (14-ounce/400 mL) can light coconut milk
• 1 (5-ounce/142 g) package baby spinach
• Freshly ground black pepper
• For serving
• Cooked basmati rice, quinoa, millet, or sorghum
• Chopped fresh cilantro leaves
• Unsweetened shredded or large-flake coconut
• Lime wedges (optional)

INSTRUCTIONS

1. In a large saucepan, heat the oil over medium heat. The oil is hot enough when a cumin seed sizzles when tossed into the pan. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them). Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.
2. Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and sauté for a couple of minutes, until the garlic softens.
3. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender. At this point, I always mash one-third of the mixture to thicken the sauce (using a potato masher), but this step is optional.
4. Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
5. Serve on a bed of cooked grains, garnished with cilantro and coconut. If desired, offer lime wedges for squeezing over the curry. Store the cooled curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.

Source: http://thevegan8.com/2016/09/21/sweet-potato-chickpea-and-spinach-coconut-curry/



A few other good recipes for inspiration:
https://minimalistbaker.com/sweet-potato-coconut-curry-soup/
https://www.thespruce.com/yellow-thai-curry-with-mixed-vegetables-3378118
https://www.pickyeaterblog.com/cashew-curry-with-veggies-and-tofu/

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Oona Albertson

Junior. SDSU. Foods and Nutrition major.