Saint Helenian Coconut Curry
Saint Helenian Coconut Curry is a delicious and flavorful dish that originates from the island of Saint Helena. This curry is known for its rich coconut flavor and aromatic spices, making it a popular choice for a comforting and satisfying meal.
Ingredients
- 1 tbsp coconut oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tsp curry powder
- 1 can (14 oz) coconut milk
- 2 cups mixed vegetables (such as bell peppers, carrots, and peas)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the coconut oil over medium heat.
- Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is soft and translucent.
- Stir in the curry powder and cook for 1-2 minutes to toast the spices.
- Pour in the coconut milk and bring the mixture to a simmer.
- Add the mixed vegetables and simmer for 15-20 minutes, or until the vegetables are tender.
- Season the curry with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 15g
- Fat
- 20g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Saucepan Grater
Serving suggestions
Saint Helenian Coconut Curry is best served over steamed rice or with warm naan bread.
Tips & tricks
For a spicier kick, add a chopped chili pepper or a dash of cayenne pepper to the curry.
Cost
$15