The Joys of Coconut: Coconut Curry
Spring has sprung! Springtime is good for wringing out the old and bringing in the new, as they say. And one of my favorite food sources to eat during springtime is coconut. Coconut is a wonderful fruit that provides an abundance of healthy fats, tastes wonderful and adds richness to foods. From hydrating coconut water, to vitamin and mineral rich-coconut milk, to detoxifying coconut oil, the health benefits are numerous. Coconut oil has so many health benefits, as it is packed with medium chain triglycerides which are easy to digest and are great support for the body's detoxification system. Combine organic coconut milk with coconut oil and anti-inflammatory spices, including turmeric, cumin, and Garam Masala, and mix in a variety of nutrient rich vegetables and a protein source and you have a nutrient dense meal that the whole family can enjoy! Mixing black pepper with turmeric increases the absorption. - Note foods can also be marinated in the coconut mixture also for a less dense alternative. And the best part: you can choose your protein source, either chicken, fish, shellfish, or tofu. In fact, tofu is a wonderful vegetarian/vegan option that picks up the flavor very nicely. Ingredients:
3-5 ounces of white fish (like wild cod), or shrimp, or firm tofu
1 cup of regular or light organic coconut milk in can (BPA-free lining) or small box of culinary organic coconut milk.
1 TBSP Organic extra virgin coconut oil
2 cups organic red peppers, broccoli, carrots and kale
2 TBSP organic scallions
1 piece of peeled /grated fresh ginger root
1/8 teaspoon each: turmeric powder, cumin, cardamom, black pepper.
1 cup whole grain rice noodles or jasmine rice.
Add coconut oil to pan with red peppers and scallions and simmer 1-2 minutes, until peppers soften.
Place broccoli and kale in a steamer and steam for 1-2 minutes, only enough to maintain the dark green color.
If cooking shrimp, add raw, defrosted shrimp to the pan and saute until cooked. If cooking wild fish like salmon or cod, bake first until cooked. If cooking tofu, saute in coconut oil for 1-2 minutes then simmer in coconut curry sauce.
Add coconut milk to the pan, bring to a boil, then reduce to low heat. Add ginger and powdered spices to the coconut milk and stir to spread evenly into a curry sauce.
Add tofu or wild salmon into the sauce, then add kale and let all ingredients simmer together for a few minutes.
Serve over 1 cup cooked whole grain rice noodles or jasmine rice.