Helena’s Coconut Curry

Had a lovely dinner with Helena, talking about Denmark and Norway and eating this creamy curry. She says it had just the right amount of spiciness for her. (If you like spicy things, please feel free to add more!)

This was a vegan curry until I threw some shrimp on top. If you want to keep it purely vegan and still get some protein try salty cashews or fried tofu chips.

Helena’s Coconut Curry

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1T coconut oil

1 head cauliflower, bite size pieces

1 sweet potato, cubed

1 stick celery, diced

1/2 red onion, diced

1/2 yellow pepper, diced

2c broth (I used vegetable)

1t cumin

2 cloves garlic, minced

1” ginger, minced

1t turmeric

dash of cayene (two shakes)

1/2t salt

1 can coconut milk

1 1/2t curry powder

On medium heat, add oil to high sided pan. When the oil is warm add cauliflower, sweet potato, celery, onion and pepper. Mix well then cover, reducing heat. Simmer for 10 minutes (stir occasionally).

Add broth, cumin, garlic, ginger, turmeric, cayene and salt. Mix well then cover and simmer for another 8-10 minutes (stir occasionally).

Add coconut milk and curry powder and combine well. Simmer for 5 minutes more.

As pictured: served over Coconut Biscuits and topped with cilantro and Parsley Shrimp.

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Helena’s Coconut Curry