Santomean Coconut Curry
Santomean Coconut Curry is a delicious and aromatic dish that hails from the beautiful islands of São Tomé and Príncipe. This flavorful curry is a staple in Santomean cuisine, known for its rich coconut milk base and fragrant spices.
Ingredients
- 1 tbsp coconut oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 tsp curry powder
- 1 can (14 oz) coconut milk
- 2 cups mixed vegetables (such as bell peppers, carrots, and green beans)
- 1 lb chicken or tofu, cut into bite-sized pieces
- Salt and pepper to taste
- 2 cups cooked rice for serving
Instructions
- In a large pot, heat the coconut oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic, grated ginger, and curry powder to the pot. Stir and cook for 1-2 minutes until fragrant.
- Pour in the coconut milk and stir to combine with the aromatics. Bring the mixture to a gentle simmer.
- Add the mixed vegetables and chicken/tofu to the pot. Season with salt and pepper. Simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve the Santomean Coconut Curry over cooked rice and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 15g
- Fat
- 20g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Cooking pot Stove
Serving suggestions
Santomean Coconut Curry is best served hot over a bed of fluffy rice.
Tips & tricks
For an extra kick of flavor, garnish the curry with fresh cilantro and a squeeze of lime juice before serving.
Cost
$15