Coconut Satay Curry

March 22, 2018

Ingredients

1/2 tsp of cumin powder

1 tsp of turmeric powder

1 tsp of paprika powder

1/2 tsp (less if needed) of chilli powder

3 tsp of curry powder

1/2 onion diced

4 garlic cloves

2 cups of coconut water

1/2 cup of peanut butter

2 cm of ginger

1/2 lime juiced

1 tsp tamari

Salt and pepper to taste

2-3 carrots

1 can of chickpeas

1 red onion

Broccolini, broccoli or snowpeas

Cashews, red cabbage, coriander and fresh chilli to top (optional)

Brown rice or noodles to serve it with

1In a blender, add the spices, coconut water, garlic, 1/2 onion, ginger, tamari, chilli, peanut butter, lime and blend until smooth and creamy.

2In a large pan, add a little of oil and cook the curry paste for a few minutes on medium heat.

3Add in the diced carrots, onion, brocollini and cook covering for a lid until the veggies are soft. Stir often so the paste doesn’t stick.

4Serve with rice and coriander.

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