Vegetable Coconut Curry | Chris Cooks

Curry is one of those comfort dishes I get a hankering for and this vegetable coconut curry is no exception. Packed with vegetables and rich, aromatic spices, vegetable curry satisfies without leaving me feeling blah. If you know, you know.

The balance of coconut is what brings the curry home! It's delicious as is, but would also be great paired with some baked salmon or chicken thighs. Either way, I hope you make it for someone you care about - enjoy!

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Vegetable Coconut Curry Recipe

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Vegetable Coconut Curry

An easy vegetable curry that's satisfying as is, or great alongside some baked salmon or chicken thighs.

Ingredients

For the spice blend

• 1 tbsp coriander seed
• 2 tsp fennel seed
• 2 tsp cumin seed
• 3 dried allspice berries
• 1 whole clove
• 1 cinnamon stick
• 2 star anise

For the curry

• 2 can coconut milk full fat
• 1 lemon quartered
• 1 medium onion diced
• 2-3 cups cauliflower florets
• 24 oz baby potatoes any variety
• 1 cup shelled peas fresh or frozen
• 1 large tomato
• 1 lemon
• 4 dates pitted, chopped
• 4 cloves garlic smashed
• 2 tsp fresh ginger grated
• 1 tbsp fresh turmeric grated
• 2-3 tsp salt

Instructions

• In a dry pan, toast the spices until they become fragrant. Remove the cinnamon stick and star anise and set aside, and grind the remaining spices into a uniform powder. In a bowl, mix together the spice blend with the coconut milk and quartered lemon, adding back in the cinnamon stick and star anise.
• In a dutch oven or Tagine, add the remaining ingredients, evenly distributed. Pour over the coconut spice mix, cover and bake for 3 hours at 350. Remove lid and broil for 5 minutes before serving over rice or in a bowl as a stew.