Sunshine Coconut Curry Stir Fry

Coconut_Curry_Veggies

One thing that’s a little different about this stir fry is that I’m pouring it over my new favourite ‘almost’ grain – Red Quinoa. It has a nuttier flavor than the white quinoa and seems a bit more skookum. Great for rainy, blustery days.

I’ve also used a lot of turmeric. I seem to be using more and more in the past while. One – I know it’s good for me, and two – I love the colour (oh ya, and the taste is there too). Tumeric can ease inflammation ie arthritis, so it seems like a great idea to find yummy ways of incorporating fresh and powdered versions into my food plan.

Coconut milk note: Look for the Small Print that says that your premium organic canned coconut milk is from the first pressing! That way you get the highest quality and will actually use less for the same great benefits. What are the benefits? Coconut milk has lots of potassium and choline, and surprisingly, is low in carbs. You want potassium for your heart and muscles to function with ease, and choline to fine tune your fat metabolizing.

So now that you know you’re going to feel great eating this stuff – try it out for yourself and see if it doesn’t just make you smile even before you get it in your body!

Another Small Print note: All ingredients are organic

1-2 tbsp coconut oil

1 large onion, chopped

1/3 bunch celery, chopped

4 carrots, sliced

2 cloves garlic, minced

3 lime kefir leaves**

1- 2 big heads of broccoli, chunked

1 red pepper, sliced or diced

12 mushrooms (white or cremini), sliced

1 can first pressing premium coconut milk (it will be mostly solid)

2 tbsp turmeric powder*

1 tbsp curry powder*

2 tsp Himilayan Rock salt

 I use a large chef pan instead of a wok – no special reason, other than I have a good chef pan and no wok…Either way, first heat up your pan then melt the coconut oil. Toss onion, celery, carrots and garlic into the hot pan along with the spices and stir for 2 minutes or so. Add the broccoli and red pepper, stir for another couple of minutes before adding the mushrooms. Add the lime kefir leaves, stir and cover for a few more minutes. Reduce heat to a simmer. When veggies are mostly done (el dente) add the coconut milk, stir, cover, turn off the heat, then let the whole thing sit for a few minutes for the flavours to meld before serving. This is a huge batch, guaranteed to create leftovers (as long as you don’t have more than 4 adults eating this for dinner).

 More Small Print

*Until you know your curry intensity preference, I suggest you add about 2/3 of the spices to start then add a teaspoon at a time until your tongue says yippee! This is not a hot curry at the amounts listed above, so you may keep adding and adding …

**Lime kefir leaves are hard to find in my little corner of the world, so I buy them fresh in Vancouver then freeze them for my convenience. The taste is awesome – lime and essence of something else yummy. I have found them in the produce section of Asian or Persian specialty stores.

***When I made this last week I added 3 1”cubed, chicken breasts that I stirfried just before the veggies.

Feel free to experiment to make this dish your own personal triumph of deliciousness.

 

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