Is there anything that beats the comfort of a bowl of warm, delicious curry? Well, I couldn’t think of anything! Because curries are an absolute favorite, and back home, we love whipping up curries now and then. Curries are a regular part of our meals simply because they are rich in flavor, nutrition and aren’t season-specific – you can take off your favorite (available) ingredients and prepare a curry with them right away too!
Today, I’ll be sharing the recipe to my all-time favorite Nourishing Coconut Curry. But before we talk about this coconut recipe, let’s have a look at why curry is so crucial in our diets. And I’m sure it will inspire you to include more curry in your food too! Let’s get started:
Benefits of Curry
Curry is a blend of different spices and turmeric. It is loaded with antioxidants and is a fantastic immunity booster. The best part about curry is that you can add any vegetables you want to create your version of curry. Depending on the availability of seasonal vegetables, you can add cruciferous veggies, potatoes, beans, or any vegetable you like to the curry.
Apart from the antioxidant blend of turmeric and spices, each of these vegetables, too, contributes to enhancing the nourishment offered by curry. Curry leaves also form an integral part of many curries. They, too, are rich in antioxidants and aid in digestion. The beautiful mixture of spices, herbs, and vegetables helps release digestive enzymes that break down food and ease digestion.
Tomatoes are largely used in curries to add a dash of tanginess. Tomatoes are rich in lycopene, which, again, is anti-cancerous. In addition, the spice blend of turmeric and black pepper reduces inflammation and cuts down the risk of Alzheimer’s and other such illnesses.
Thanks to all the ingredients in curries, they are antifungal, antiviral, antibacterial, anticarcinogenic, and anti-inflammatory. Curry is basically a wholesome meal in itself, but you can always accompany it with rice or anything else you like.
I think these are enough reasons to convince you to start preparing curry often in your homes too!
But just in case, here’s another incentive – curries barely take 15-20 minutes to prepare, so on days when you want to eat something healthy and yet aren’t in a mood to cook something elaborate, opt for curries!
Now let’s get the fall curry recipe:
- 1 cup brown basmati rice
- 1/2 tbsp coconut oil cold pressed
- 1 tsp ginger powder
- 1 tbsp curry powder
- 1/2 tsp turmeric grounded
- 1 pinch black pepper freshly grounded
- 1 yellow onion thinly sliced
- 2 large carrots thinly sliced
- 2 1/2 cups fresh butternut squash cubed in small pieces
- 1 red bell pepper thinly sliced
- 1 (15 oz) chickpeas rinsed and drained
- 1 (15 oz) coconut milk or cream can
- 1 cup vegetable stock
- 1 tbsp peanut butter
- cilantro To garnish
- chopped peanuts To garnish
- Prepare the basmati rice according to the package instructions.
- Place a large pot over medium-high heat. Add coconut oil, garlic, and ginger, cook for 30 seconds and add onion, carrot, and cubed pumpkin. Saute for about 5 minutes until the butternut squash begins to soften a bit.
- Add the curry powder and turmeric and cook spices for 30 seconds before adding the coconut milk, stock, peanut butter, salt, and pepper; stir well to combine.
- Allow it to cook 5 minutes more, then add the red bell pepper and chickpeas and simmer over medium-low heat for 10 minutes.
- Before serving, taste, and adjust seasonings as necessary.
- Divide into bowls, add the basmati rice and garnish with cilantro and chopped peanuts.