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Thai Coconut Curry Stew
2 shallots finely chopped or 1/4 cup chopped onions
1 Tbsp. minced or grated ginger (you can buy it in a jar if you don't want to grate fresh)
1 Tbsp. minced garlic (you can buy it in a jar, packed in water, not oil if you don't want to cut up fresh)
1 Tbs and 1 tsp of yellow Curry Powder (curry is slightly spicy on its own – taste it first before adding crushed red pepper flakes)
1/4 tsp. crush red pepper chili flakes (depends on how spicy you like your curry)
1 1/2 cup vegetable broth
1/2 a can (13-15 ounces) light coconut milk save rest (1/2 can) for finishing
1 Tsp Sea Salt (1/2 during cooking, 1/2 finish at end)
1 Squeezed lime
1 - 2 Tbsp. maple syrup
3 large organic russet potatoes or 4 medium organic russet potatoes (remove skin & cut ito small cubes)
Handful of broccoli or cauliflower or a mixture of both (optional)
Any other veggies you’d like to add, as long as they will cook at similar rate to Potatoes and/or cauliflower and broccoli
Measure/prep all your ingredients first.
First heat a wok or large frying pan over medium-high heat with a little vegetable broth. Add aromatics: shallots/onion, ginger, garlic, curry powder, and chili flakes. Stir-fry 1-2 minutes. Add more vegetable broth if needed to stir fry ingredients. The goal is to create a paste, so the less vegetable broth the better, without burning it. The paste helps thicken the dish.
Add vegetable broth and only 1/2 of the can of coconut milk, along with the 1/2 the lime juice, maple syrup, potatoes, & veggies. If using cauliflower and/or broccoli, wait 10 minutes into cooking before adding it. Bring to a gentle boil, then reduce to a simmer (medium-low). Simmer uncovered for 30 minutes or until potatoes are the right consistency.
Turn off heat. Add salt & add remaining coconut milk and lime juice, then stir until dissolved/blended into the curry sauce. Add more salt and/or spices, to taste, if needed. Pair it with rice. You can make your own rice or use Birdseye Steamfresh brown rice from freezer section, which microwaves in 4 minutes.
Sweet Sriracha Chickpea Crunchies
1 can (15 oz) of Chickpeas
2 tablespoons of Sriracha
2 tablespoons of Maple Syrup
Line a baking pan with parchment paper.
Preheat oven to 300 degrees. Bake the chickpeas for 30 minutes.
Combine Sriracha and maple syrup in a medium to large bowl and let them marinate while the chickpeas are baking.
Keep oven on, after 30 minutes of baking. Strain the chickpea mixture to remove the excess liquid. Remove the chickpeas from the oven and coat them with the Sriracha mixture.
Put the chickpeas back in the over and bake for another 30 minutes, however, stir them mid way through to avoid sticking. You may have to bake them less or more depending on the size and brand of the chickpeas. So keep testing the chick peas by eating one from the center of the pan.