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This wonderful Avocado Coconut Curry is a delicious addition to your everyday cooking. Options to add meat, seafood or tofu to your preference.
✨Té Namasté Avocado Coconut Curry
(Serve about 4-6 persons) Grains
2 Cups white or brown Rice or Quinoa, rinsed
4 Cups Water or Stock (vegetarian/chicken/beef)
2 tsp Té Namasté Spice Mix
2 tsp Turmeric powder - Finca Higueron
3-4 slices Turmeric - Finca Higueron
3-4 slices Ginger - Finca Higueron
Sauce
800 ml of Coconut Milk - Punto Largarto Coconut
1 ripe Avocado - Finca Siberia
2 T Garlic, chopped - Finca Siberia
1 T fresh Turmeric chopped - Finca Higueron,
1 T Ginger, chopped- Finca Higueron
2 tsp Té Namasté Spice Mix
2 tsp Curry powder
1-2 T Red,Yellow, or Green curry paste (depends how spicy you like it)
1 T fresh cilantro, chopped, after bringing sauce to a simmer
1 Lime squeezed, can also add lime zest (lime peel)
1-2 T Coconut Oil
Himalayan Salt to taste - SOLAR
Fresh Pepper to taste
Vegetables
1-2 T Garlic, chopped
1 Cup Red Onion, chopped or Julienne (thin sliced) - Finca Manantial
1 Cup Carrots, chopped or sliced
1 Cup Red, yellow or green Peppers, chopped or sliced (if you eat night shades)
1 Cup Mushrooms, sliced
1 Cup Squash, quartered and thin sliced
1 Cup Red Cabbage, chiffanode (thin sliced) - Finca Manantial
1 Cup Green Cabbage, chiffanode (thin sliced) - Finca Siberia
1 Cup Broccoli, small florets and stems - Finca Manantial
1 Cup Cauliflower, small florets and stems - Finca Siberi
2-3 Cups Leafy Greens, chiffanode You can use different types and amounts of veggies if you want.
Directions:
Prepare your grain Use rice cooker or pot with a lid, combine water/stock, Spice Mix and Turmeric & Ginger, cook until al dente. Afterwards you can remove the Turmeric & Ginger or leave it in.
Start preparing your sauce. Combine Coconut Milk and Avocado in a blender or whisk in a bowl. Blend until smooth.
In a sauce pot heat oil on low. Add Te Namaste Spice Mix and Curry powder. Sauté for 30 seconds. Add Garlic, Turmeric & Ginger and Curry paste. Sauté for 30 seconds.
Add Coconut Milk and Lime juice (+zest) Bring to a simmer. Add fresh cilantro. Salt and pepper to taste. Keep warm! If you choose to add protein, you can prepare it in several ways - either bake, panfry, grill or poach.
And now, prepare the vegetables and protein you will add to the sauce. In large sauté pan or pot heat 3 T Oil, Butter or Ghee on medium heat. Add Onions, Carrots and Peppers, sauté for 2-3 minutes. Add Garlic. Add Squash, Broccoli and Cauliflower. (Yogichef: I like to flash boil my Broccoli and Cauliflower in boiling salted water for 30 seconds, before adding them to the mix or you can just add them now). Sauté for 2-3 minutes Add Mushrooms, Cabbage and Greens. Sauté another 2-3 minutes. Salt and pepper to taste. Cover and keep warm!
In case you want an additional protein cook your chicken, beef, pork, seafood or tofu. Add Salt and Pepper to your taste. Keep warm.
Serving
1. Scoop Rice or Quinoa in the middle of the plate or bowl. 2. Place sauteed veggies over Rice or Quinoa. 3. Ladle Coconut Curry Sauce over each serving. 4. Add protein on top of that. 5. Garnish with fresh cilantro and Sesame seeds. Other options are green onions, nutritional yeast etc.
Enjoy ❤️
Contributed by Té Namasté HELPCA Supplying Partner in partnership with Scott aka The Yogi Chef
Scott aka The Yogi Chef is a private chef, yoga teacher and certified nutritional coach, living in Costa Rica. He creates unique, colorful and healthy dishes, using fresh local seasonal and organic ingredients. Scott is a classically trained chef from Washington State and has over 25 years experience in culinary arts.
He has studied many kinds of cuisines, diets and cooking styles, such as Raw, Vegan, Vegetarian, Paleo, Keto, Ayurvedic, etc. He is strongly influenced by Asian, Pacific Northwest Fusion, Italian, Thai and now Costa Rican cuisine.
