Hello again! I took a little break following the Blogathon, and decided the best way to come back would be with one of my favorite standby meals. There are many nights when Kenny and I come home from school after 9:00 p.m., and we want to eat something that is fast but still real dinner food. (We learned early on that pretzels and peanut butter, as much as I love them, do not make a satisfying dinner no matter how late it is.) On those nights, we often eat paninis and this coconut curry, which we have at least once and often twice a week.
Sounds like a really heavy dish, right? It is, but we lighten it up by using 1/2 can of regular coconut milk mixed with 2/3 can of water. This combo is more rich than light coconut milk, which is just coconut milk and water anyway, but still lighter than using the full can. It saves money too, especially if you use as much coconut milk as we do, because light coconut milk is more expensive than the regular one.
There’s not much more I can tell you than that. This is Kenny’s specialty dish, and when I said I wanted to watch him so I could get an idea of the process, he told me there wasn’t much to it. It’s an easy recipe.
Kenny’s Coconut Curry
2 garlic cloves
1/4 of one large onion, chopped
2 heads broccoli
1 ear corn, cut from the cob
1 can chickpeas
1 Kielbasa-style sausage link (real or veggie)
1/2 can coconut milk
2/3 can of water + extra if needed
Handful of raisins
Handful of nuts (almonds, cashews, or peanuts)
Olive oil, Sesame oil
Curry powder, Salt, Pepper to taste
Saute the garlic and onion in the olive oil. Add the broccoli, chickpeas, corn, and sausage and, if needed, some extra water. When the broccoli softens and turns bright green, add the coconut milk, water, raisins, nuts, and hot sauce. Kenny waits about a minute at this point to let the flavors meld. Then add the curry powder, salt, and pepper. How much curry powder? “Until it has a good curry taste,” said Kenny. Shake some over top, taste it, and add more if you like.
To serve, scoop the curry over rice and top with cilantro.