Foodieobsessed's Blog

Coconut Jungle Curry

While in a training in Sacramento recently I got a chance to visit Lemongrass restaurant and get take out.  The curry was delicious paired with brown rice. I ended up with their Jungle Vegetarian curry and this is my version minus the tofu and with a change of vegetables. You could use zucchini, broccoli, greens, spinach, or any kinds of vegetables you wanted. This is a great recipe to use up any left over vegetables in your bin!

This is a lot of chopping but it is well worth it! I use the microwave technique that I use when I make home fries to cut back on cooking time.  You want to season this dish as you go with salt, I would say between 1-2TSP throughout the process. I serve with hot white rice.

Spicy Jungle Curry

1 tbs oil

2 TBS Sweet curry powder (I use Penzeys)

1 tsp cayenne (we like it spicy!)

2 cups lite coconut milk

1 small onion, diced

2 small sweet potatoes, peeled cut into bite sized pieces

1 small can chickpeas, drained and rinsed

2 carrots, cut into bite sized rounds

2 cups cauliflower, cut into bite sized florets

1 cup frozen peas

1 cup scallions, chopped

1 lime, juice and zest


1. In a microwave safe bowl place carrots and sweet potatoes with 1 tbs of water and season with salt. Cover with cling wrap. Microwave on high for five minutes or until potatoes and carrots are slightly tender.  Remove from bowl and set aside. Add cauliflower with 1 TBS of water and microwave for 5 minutes until tender (you can skip this step if you are not using cauliflower, if you try to cook the cauliflower completely in the curry the whole thing will taste only of cauliflower).

2.  In a large skillet heat oil over medium-high. You want it hot but not smoking. It is important to have your vegetables ready so that the spices do not burn. This will be quick because of the ground spices.

3. Place curry powder and cayenne into the oil. Let cook for about 30 seconds until fragrant (see why you don’t want the pan too hot?) immediatly add chopped onion and cook until soft. Add coconut milk, potatoes, chickpeas. Simmer for about 20 minutes until completely tender.

4. Add cauliflowerand peas, let simmer for about 5 minutes until combined and hot.  Serve over hot rice, top with scallions and lime juice and zest.


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