(recipe) coconut curry

Divine Dishes
COCONUT CURRY
Coconut Curry

INGREDIENTS:

1 large zucchini
1 large carrot
1 tbsp Artisana Coconut Oil
1 small onion, quartered
1 jalapeño pepper, seeded and minced
1/2 tbsp reduced-sodium soy sauce
1/2 inch slice fresh ginger
1 to 2 cloves garlic
2 tsp ground cumin
1/2 tsp ground coriander seed
1 cup hot water
2-3 tbsp Artisana Organic Raw Coconut butter
1 lime
1/4 cup chopped cilantro leaves
2/3 cup cooked instant brown rice

 

PREPARATION:
In a large pot of boiling water cook the pasta until al dente. Drain the pasta, but keep 3/4 cup of the cooking water. Heat 1/2 cup of the olive oil in large skillet on medium heat. Fry the sage leaves on medium heat until crisp. Drain the sage on paper towels then chop half of the leaves. Combine the chopped sage, garlic, Artisana Almond Butter, remaining 1/4 cup of oil, scallion, zest, red pepper and all but 2 tablespoons of the cheese. Toss the pasta with the pesto; add the pasta water as necessary to make a creamy sauce. Season with salt and pepper. Top with the remaining cheese and whole sage leaves and serve.
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