This coconut curry is a traditional dish from the British Virgin Islands. It is a fragrant and flavorful dish that is sure to please. The combination of spices and coconut milk creates a rich and creamy sauce that pairs perfectly with the vegetables and protein of your choice.
Ingredients
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1 tbsp vegetable oil
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1 tsp mustard seeds
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1 tsp cumin seeds
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1 tsp turmeric powder
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2 tsp coriander powder
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1 tsp garam masala
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1 tsp chili powder
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1 cup onion, chopped
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1 cup tomato, chopped
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2 tbsp ginger, grated
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1 tbsp garlic, minced
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1 cup vegetables of your choice
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1 cup protein of your choice
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1 can coconut milk
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2 tbsp fresh cilantro, chopped
Vegetarian
vegan
coconut curry
British Virgin Islands
Curry
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- short description
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Heat the oil in a large pot over medium heat.
Add the mustard seeds, cumin seeds, turmeric powder, coriander powder, garam masala, and chili powder. Stir to combine.
Add the onion, tomato, ginger, garlic, and vegetables of your choice. Cook for 5 minutes.
Add the protein of your choice and cook for an additional 5 minutes.
Add the coconut milk and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
Stir in the fresh cilantro and season with salt and pepper to taste.
- detailed description
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Heat the oil in a large pot over medium heat.
Once the oil is hot, add the mustard seeds and cook until they start to pop, about 1 minute.
Add the cumin seeds, turmeric powder, coriander powder, garam masala, and chili powder. Stir to combine.
Add the onion, tomato, ginger, garlic, and vegetables of your choice. Cook, stirring frequently, for 5 minutes.
Add the protein of your choice and cook for an additional 5 minutes.
Add the coconut milk and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
Stir in the fresh cilantro and season with salt and pepper to taste.
Serve hot over cooked rice or with naan bread.
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