Get ready to embark on a culinary journey that transforms ordinary weeknight dinners into an extraordinary flavor explosion! This Coconut Curry with Almond Butter is not just a meal—it's a creamy, aromatic adventure that promises to transport your senses straight to the vibrant streets of Asia. Imagine a dish so rich, so comforting, that it hugs your soul with every single spoonful, blending the silky smoothness of coconut milk with the nutty depth of almond butter and a symphony of perfectly balanced spices.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 can coconut milk
- 2 tablespoons almond butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 bell pepper, sliced
- 1 cup broccoli florets
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Begin by gathering all your ingredients on a clean countertop. This will ensure that you have everything ready to go as you cook.
- In a medium-sized pot, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent and slightly golden.
- Add the minced garlic and grated ginger to the pot. Stir them into the onions and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Sprinkle in the curry powder and stir well to combine with the onion, garlic, and ginger mixture. Allow the spices to toast for about 1 minute to enhance their flavor.
- Pour in the can of coconut milk, stirring continuously to combine all the ingredients. Bring the mixture to a gentle simmer.
- Add the almond butter to the pot, stirring until it is fully incorporated into the coconut milk and the sauce becomes creamy.
- Next, add the sliced bell pepper and broccoli florets to the pot. Stir well to coat the vegetables in the curry sauce.
- Season the mixture with salt and pepper to taste. Continue to simmer the curry for about 15-20 minutes, or until the vegetables are tender but still vibrant in color.
- While the curry is cooking, prepare your cooked rice according to package instructions. You can use jasmine, basmati, or brown rice, depending on your preference.
- Once the vegetables are cooked to your liking and the curry has thickened slightly, remove the pot from the heat. Taste and adjust the seasoning if necessary.
- To serve, scoop a generous portion of the coconut curry into bowls over a bed of cooked rice. Enjoy your delicious Coconut Curry with Almond Butter!
Tips
- Toasting your curry powder is crucial—it releases deeper, more complex flavors. Do this carefully to avoid burning.
- Use fresh ginger and garlic for maximum flavor impact. Pre-minced versions can't compare to the punch of freshly grated ingredients.
- For a protein boost, consider adding cubed tofu, chickpeas, or grilled chicken to make the curry more substantial.
- Control your curry's consistency by adjusting coconut milk—less milk means thicker sauce, more milk creates a lighter broth.
- Don't rush the simmering process. Allowing the curry to gently simmer helps meld all the incredible flavors together.
- For extra texture, consider garnishing with toasted almond slivers or fresh cilantro before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 12g
Fat: 28g
Saturated Fat: 18g
Cholesterol: 0mg
