Saturday, February 2, 2013

Coconut Curry (Gluten free and Vegan)

This has become Liam's very favorite meal by far.
And really, it's so easy and affordable that once you've made it a couple of times, this will become a family staple.

Start out by making the coconut milk with this super easy recipe.
You can use any brand of shredded, flaked or chipped coconut.
As noted in the recipe I prefer Tropical Traditions. It's organic and hexane free.
You can also go ahead and make it out of whole coconuts.
To do that it is the same process plus a few preliminary steps.

Drill 3 holes in top of coconut where dents are visible.

Drain water through cheese cloth or nut bag in to jar.

Wrap coconut in a towel and break in to pieces with hammer.

For brown hairy coconuts, pry out flesh, rinse and grate.

For green Thai coconuts, you can scoop out the flesh with a spoon.

Proceed with above recipe.


2 1/2lbs Potatoes (Mix of yukon gold & russets work well. You can also sub out for cauliflower)

1 bunch Carrots (I use rainbow)

2 Small or 1 Lg Sweet Onion

6 cups Coconut Milk (I make an extra cup or two to adjust consistency at the very end depending on the individual tastes of my guests)

4-6Tbls Curry Powder

Sea Salt


Toast spices over medium low heat. (I use this braising pan by Le Creuset)

Clean and dice potatoes, onions and carrots.

Add veggies to pan.

(This is a good time to preheat your oven to 350)

Pour coconut milk over top.

Increase heat to medium-high to bring to a boil. (Make sure to stir periodically to prevent sticking.)

Sprinkle with salt to taste.

Cover with lid and place in preheated oven for 1 hour stirring once half way through.

Remove lid and cook for another 30 min.

Remove from oven and carefully mash until desired consistency is reached

Taste for spices and salt


Liam likes a little extra coconut milk and cinnamon added to his at the end.
Patrick likes another 1/2tsp or so of curry powder, cinnamon and paprika.

This is a very versatile recipe. I have added roasted chicken for my meat loving guys.
Cauliflower when I didn't have enough potatoes. Zucchini, parsnips etc.


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