Almond Butter Coconut Curry
If I could eat one thing for the rest of my life, besides tacos, it would be a thick and creamy curry. It screams comfort and I’m sure I’d need comfort in my life if I was forced to eat the same meal over and over for the rest of my life. If I had to be specific about which curry I’d eat forever I think it would be this one! I happened upon curries late in life, my late teens or very early 20’s, and often think how lucky my kids are that they don’t have to wait that long in their lives to experience the deliciousness of a good curry. Reno probably wishes she could wait until her 20’s to try a curry because she still has an unrefined palate to deal with. So with that knowledge of her taste buds I used a mild curry that I bought at our local Farmers Market to make it more Reno friendly so feel free to use whatever spiced curry you like. Miles, I don’t have to worry about since he will eat just about anything.
This recipe came about by having odds and ends around the kitchen that needed to be used up. It can easily be adapted to use up whatever veggies are on their way to the compost bin. Other additions could be: sweet potatoes, broccoli, cauliflower, butternut squash, zucchini…etc… Firm pressed tofu would be a great addition as well.
Almond Butter Coconut Curry
2 tablespoons olive oil
3 cloves of garlic, minced
1 medium onion, small diced
1 cup thinly sliced carrots
3 medium potatoes, medium diced
1 bouillion cube, I use a chicken-less one
2 cups of water, divided (can use more if necessary)
1 13.5 fl oz can of coconut milk
1/2 cup almond butter
1 tablespoon tomato paste
2 tablespoons agave nectar
1 tablespoon mild curry powder
1 teaspoon salt
1 15 oz can of chickpeas, drained and rinsed
3/4-1 cup raw whole cashews
2 tomatoes chopped
In a large pot heat the olive oil over medium heat and saute the garlic, onions, carrots and potatoes. Once the onions and garlic are soft add the bouillion cube and 1 cup of the water to the pot to help the carrots and potatoes along. If you feel like you need to add more water to cook the potatoes then do so. It won’t hurt the outcome at all. It just depends on how high the heat is. The potatoes should be fork tender in about 15-20 minutes.
While the potatoes and carrots are cooking, whisk together, in a small bowl the remaining cup of water, coconut milk, almond butter, tomato paste, agave nectar, curry powder and salt. Add to the pot along with the chickpeas, cashews and chopped tomatoes once the potatoes are cooked through. Add more water water, 1/2 a cup at a time, to thin out to your liking. The sauce will thicken as it cooks. Simmer on low heat for 15 minutes. Serve over rice and a side of sauteed greens. (we used collard greens from our garden!)
A little end note: both kids..ages 4 1/2 and 1 loved this dinner!