Ginger Coconut Curry
This recipe combines the comforting creaminess of coconut milk with the gentle warmth of ginger, creating a perfect harmony for your fall palate.
Curry is a delightful way to align with the changing seasons and nurture your well-being.
According to Ayurveda, as we transition to cooler weather, it's key to favor foods that are grounding and incorporate warming spices like ginger to kindle your digestive fire and boost immunity.
Ingredients (serves 2)
1/2 cup jasmine rice
1 small sweet potato
6 oz of green beans
1 shallot
1 thumb of ginger
1 lime
1/4 cup cilantro
1/2 tbsp curry powder
1/4 tsp cumin
8oz of coconut milk
1oz thai chili sauce
1/4 cup peanuts
1 tsp sugar
Salt
Ghee/Olive oil
Recipe
In a small pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce. Cut sweet potato into ½-inch cubes. Trim green beans if necessary; cut crosswise into 1-inch pieces. Halve, peel, and mince shallot. Peel and grate or mince ginger. Zest and quarter lime. Finely chop cilantro.
Heat a 1 tbsp of ghee or a large drizzle of oil in a large pan over medium-high heat. Add sweet potato, green beans, and a big pinch of salt. Cook, stirring occasionally, until veggies are slightly softened and lightly charred, 8-9 minutes.
Add another large drizzle of oil to pan with veggies; stir in shallot, ginger, and the curry powder. Cook, stirring constantly, until fragrant, 1 minute. Add coconut milk. (TIP: Thoroughly shake coconut milk in container before opening.) Stir in chili sauce, juice from half the lime, and 1 tsp sugar. Bring to a simmer, then reduce heat to medium low.
Simmer curry until sauce has thickened and veggies are tender, 4-6 minutes. Stir in half the cilantro. Taste and season with salt and more lime juice if desired. Turn off heat.
Roughly chop peanuts. Fluff rice with a fork; stir in lime zest. Divide rice between shallow bowls or plates and top with curry. Garnish with peanuts and remaining cilantro. Serve with any remaining lime wedges on the side.
