Warming Coconut Curry
It's been so gloomy here in Toronto, Canada, safe to say soup and stew season is here! This stew also support immunity with ingredients like onion, ginger, garlic and turmeric. It's golden, creamy, warming, sweet with hints of savoury flavours. This can also be made in a slow cooker or instant pot (we'll put the directions for all methods below)
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 3 tsp coconut oil or avocado oil
- 1 yellow onion diced
- 2 lbs boneless skinless chicken thighs sliced into cubes OR 1 brick tofu, sliced into cubes
- 4 garlic cloves minced
- 1 inch ginger minced (I keep the peel on!)
- 15 oz can diced tomatoes
- 1 cup coconut milk
- 2 Tbsp curry powder
- 1 tsp ground turmeric
- 1/2 tsp sea salt
- 1 heaping cup baby spinach or kale
- cooked quinoa, rice or cauliflower rice
- fresh cilantro roughly chopped
In a Pot
Heat a pot on medium, add the oil, then add in the onions.
Once onions are slightly browned, toss in the chicken and sear the pieces for a few minutes.
Now, stir in the garlic and ginger. After 1 minute, add in the spices.
Pour in the tomatoes and coconut milk. Bring to a boil and then simmer for 15 minutes.
Right before you're about to serve, add in the spinach or kale so they get slightly wilted.
Turn on saute mode, pour in the oil, add in the onions, let them cook for 3 minutes then add in the chicken to sear. Add in all of the ingredients, except the spinach.
Pressure cook on high for 5 minutes, then 10 minutes natural release
- Curry powder: this spice makes the dish, it doesn't have to be hot - if you don't have it, replace with 1 tsp cumin and 1 tsp cinnamon
- Chicken or Tofu: chickpeas
- This comes together quickly, but can be stored in the fridge for 4-5 days and in the freezer for months!