Name: Creamy Coconut Curry
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Coconut butter - 4 tablespoons; Red onion, chopped - ½; Garlic, minced - 1 clove; Pink Himalayan salt - 1 teaspoon; Ground cumin - ½ teaspoon; Ground black pepper - ¼ teaspoon; Fennel seeds - ¼ teaspoon; Ground coriander - ¼ teaspoon; Ground turmeric - ¼ teaspoon; Garam masala - ¼ teaspoon; Cornstarch - 1 tablespoon; Water - ¼ cup; Cream of coconut - 1 (14 ounce) can; Curry leaves, or more to taste - 4; Chili powder - ½ teaspoon; Cooked chickpeas - ½ cup; Broccoli florets, chopped - 2 ounces; Baby bok choy (Optional) - 4 small heads

Ingredients for - Creamy Coconut Curry

1. Coconut butter 4 tablespoons

2. Red onion, chopped ½

3. Garlic, minced 1 clove

4. Pink Himalayan salt 1 teaspoon

5. Ground cumin ½ teaspoon

6. Ground black pepper ¼ teaspoon

7. Fennel seeds ¼ teaspoon

8. Ground coriander ¼ teaspoon

9. Ground turmeric ¼ teaspoon

10. Garam masala ¼ teaspoon

11. Cornstarch 1 tablespoon

12. Water ¼ cup

13. Cream of coconut 1 (14 ounce) can

14. Curry leaves, or more to taste 4

15. Chili powder ½ teaspoon

16. Cooked chickpeas ½ cup

17. Broccoli florets, chopped 2 ounces

18. Baby bok choy (Optional) 4 small heads

How to cook deliciously - Creamy Coconut Curry

1 . Stage

Melt coconut butter in a large saucepan over medium heat. Cook and stir onion and garlic using a wooden spoon until translucent and lightly brown in color, 2 to 3 minutes. Season with salt, cumin, pepper, fennel seeds, coriander, turmeric, and garam masala; mix until well incorporated. Stir in corn starch until a creamy paste forms.

2 . Stage

Slowly mix water into the saucepan to dissolve cornstarch and thicken the mixture. Keep stirring until there are no lumps. Stir in chickpeas and broccoli and briefly cook until just lightly crisp and tender (do not overcook). Mix in coconut cream and curry leaves and cover pan halfway with a lid. Simmer until liquid is reduced and has thickened, 2 to 3 minutes.

3 . Stage

Remove lid and lower heat to medium-low. Cook and stir until liquid is reduced and curry is thick and creamy, 3 to 5 minutes. Add bok choy and cook until wilted and curry has further reduced, 3 to 5 minutes.