Autumn..

it’s time for sweaters

branches of yellow leaves

first birthdays

(My daughter made this pretty smash cake!)

♥

and, of course, new recipes!

This dish is so wonderfully tummy warming and deliciously, mildly spiced. It’s full of protein with chickpeas and tilapia loins (I guess this is different from fillets) that I found in the freezer section of our local grocers. You could swap out the protein (chicken slices, prawns, etc) and also the veg if you’re not a fan of broccoli and spinach.

I ladled mine over jasmine rice but you could serve it with naan I think.

This dish feels healthy-ish, save for the full fat coconut milk there’s not much else in there to worry about… and you can make it in one pot! For a younger child  you could leave out the curry and red pepper flakes then stick with the simpler turmeric as a base and it will still be delightfully golden and rich looking spooned into a bowl.

This is a pretty close copy of my favorite take out.. I hope you love it as much as I do!

Thai Green Coconut Curry

 

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Author: Barbara Barry

Ingredients

• Avocado oil
• 4 garlic cloves diced
• 1 yellow onion chopped
• 1 2-inch piece of ginger peeled and minced
• 1 1/2 tsp turmeric
• 1 tsp red pepper flakes
• 1 540 ml can of chickpeas
• 2 13.5 oz 400 ml full fat coconut milk
• 1 cup vegetable broth
• 4 tilapia loins frozen 400 g
• 6 oz 170 gms broccoli floret
• 3 heaping tbsps Thai Green Curry
• Kosher salt and pepper
• 2 heaping handfuls fresh baby spinach
• Jasmine Rice

Instructions

1. Heat a generous dollop of avocado oil in a dutch oven over medium heat.
2. Stir in the diced garlic, onion and ginger, cook until the onions soften, about 3-5 minutes.
3. Add in the turmeric, red pepper flakes, and chickpeas, stirring to lightly brown the chickpeas, about 10 minutes.
4. Using a wooden spoon crush some of the chickpeas to release starches to thicken the broth.
5. Stir in two cans of coconut milk and vegetable broth.
6. Add the tilapia loins (they can still be frozen) and broccoli florets.
7. Bring to a slight simmer, do not boil.
8. Stir in the Thai Green Curry (adjust amounts to taste)
9. Season with kosher salt and pepper to taste
10. Once the tilapia and broccoli have cooked through (the tilapia will break into larger chunks), stir in the handfuls of baby spinach.
11. Prepare the jasmine rice as per instructions, spoon into a bowl and ladle the curry over top.

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