Monday, 20 July 2015

Veg coconut curry (GAPS)

Just veg coconut curry with mashed spring onion cauliflower

The vegetarian part in this curry is ghee. Replace the ghee with coconut oil and the curry and mash becomes vegan. Ghee intensifies the flavours in your food. This a a super quick meal, I was using my prepared freezer stock. If you have the time, use freshly peeled and sliced carrots, freshly podded green peas, and fresh broccoli broken into florets.

You will need:
300 g sliced carrots
250 g - 300 g green peas
1 medium head broccoli
2 tbsp coconut oil
4 wet garlic cloves
1 cm fresh ginger
1/3 tsp ground turmeric
1/2 tsp ground cumin
pinch of ground cinnamon
4 coriander seeds
freshly ground black pepper, to taste
2 tbsp creamed coconut
1 tbsp ghee
coriander leaves

1. Melt the coconut oil in a pan. Add ground turmeric, cumin and crushed coriander seeds. Mix the oil and spices well.
2. Add half of the garlic, and half of the ginger, thinly sliced. Give it a good stir.
3. Add sliced carrots and green peas. Cover with a lid and let it braise for 5 mins.
4. Mix the creamed coconut with few tbsp warm water. Add to the curry base.
5. Season with ground cinnamon (just a pinch).
6. Add halved broccoli florets. Add a splash of water. Put the lid back and gently cook for 10 to 15 mins.
7. Add the remaining garlic and ginger, thinly sliced. Season with black pepper. Bring to boil again, then turn off the heat, and let it rest for 5 mins.


For the spring onion cauli mash you will need:
1 head cauliflower
1 green cardamom pod
2-4 spring onions
pinch of Himalayan rock salt
freshly ground black pepper, to taste
2 tbsp ghee

1. Put cauli florets into a pan, cover with just enough water, add the cardamom pod, and bring to boil. Cook for 8 to 10 mins.
2. Drain the water, discard the cardamom pod, season with salt and pepper, add 1 tbsp ghee and blend with a hand blender until creamy.
3. Add finely sliced spring onions, the whites and the greens too. Mix well.

To serve:
1. Put veg curry in a balti dish, drizzle with 1 tbsp ghee, and sprinkle with some coriander leaves.
2. Put creamy spring onion cauli mash into a rice dish, drizzle with 1 tbsp ghee. Enjoy!

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.


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