TURMERIC, COCONUT & LEMONGRASS CURRY

I’ve been having a love affair with Turmeric as of late- only because I’ve come across such a beautiful single origin, same year harvest ground turmeric that comes from the lush parish of Portland, Jamaica.

It’s so vibrantly flavourful, that it’s made me want to use it in so many ways! Here, I make a dreamy & delicious curry using a plethora of aromatics like lemongrass, ginger, cardamom- and of course, turmeric 🙂 You can use any dried legume you want and make it a complete meal by including resistant starch rich potatoes and a side of raw veggies.

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Turmeric, Coconut & Lemongrass Curry

You’ll need:

  • A few lemongrass stalks

  • 1 medium sized onion, cut in quarters

  • 4 garlic cloves, peeled

  • Fresh ginger

  • 1 teaspoon ground turmeric

  • 1 tablespoon coconut oil (omit this if you’d like an oil-free recipe)

  • 2 large Irish potatoes, diced and boiled

  • 1-2 cups cooked chickpeas or broad beans

  • 2 cardamom pods, cracked

  • 2 cups coconut milk

  • 1 teaspoon coconut sugar or unrefined cane sugar (optional)

  • 1/4 – 1/2 cup unsweetened shredded coconut, toasted

  • Salt & Black Pepper
  • Chopped fresh herbs (for serving)

The process:

Prepare your lemongrass stalks: trim the ends (if not already done). Peel off any rough layers (if not already done). Place on a flat surface and crush the stalks with the side of a knife to release their aromatic oils.

In a food processor, pulse the lemongrass, onion, garlic, ginger, turmeric with a dash of water to form a paste.

In a large pot on medium heat, add the oil, potatoes & beans and cook until just lightly browned and crisp. Set aside.

Cook the spice paste on medium heat, in the same pot, until fragrant (this should take about 2-3 minutes).

Then add the sugar, half of the toasted coconut, potatoes & beans and mix until everything is nicely coated.

Finish off by adding the coconut milk, cardamom, salt & black pepper and cook on medium-high heat for a few minutes until the sauce thickens.

When read to serve, top off with the remaining toasted coconut and some fresh herbs of choice. Enjoy!

 

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