Coconut Curry
Meal: 349 cal Protein: 7 g Carbs: 32 g Fat: 23 g
The flavors in the Pineapple BBQ lend themselves perfectly for a Coconut Curry. We’ve infused tons of flavor into this dish with a Madras-style curry because it has many of the same flavors as Harissa in the BBQ sauce. The versatility of a dish allows you to use nearly any vegetables you have available. By choosing hearty vegetables (especially sweet potato), you won’t even miss the rice that normally accompanies this dish.
Serving size 1 Cup 349 cal Protein: 7 g Carbs: 32 g Fat: 23 g
Ingredients
- ¼ C Cashew Yogurt Unsweetened & Plain
- ^ Substitutions: Any Dairy or Alternative Dairy Yoghurt, Sour Cream, or Crema ^
- 1 Lime Zest & Juice
- 1 Tbsp Pineapple BBQ Sauce (OPTIONAL)
Directions
- In bowl, combine Yoghurt, Lime Juice and Zest, BBQ Sauce, Salt & Pepper. Set aside.
Ingredients
- 1 Tbsp Olive Oil
- 2-3 Shallots (or 1 Med Onion), diced
- 1" Ginger , grated
- 2 Tbsp Madras Curry Paste
- 1 Small Head Cauliflower , chopped
- 2 Med Zucchini , diced
- 1 Lg or 2 Med Sweet Potato , diced
- 2 C Broth (we used Caramelized Onion Broth)
- 1 C Pineapple BBQ Sauce
- 1 Can Coconut Milk
- 2 Green Onions , diced
- Mint
- Cilantro
Directions
- In large soup or braising pan, heat oil over medium.
- When hot, add shallots, ginger and curry.
- Cook until fragrant.
- Add vegetables and 1 C broth.
- Cook until broth is mostly absorbed and vegetables are soft.
- Add BBQ Sauce, Coconut Milk, and second cup of Broth (if needed).
- Cook until vegetables are tender and the flavors have blended, approximately 10-15 minutes.
- TO SERVE: Spoon Curry into bowls and top with Green Onions, fresh Herbs, and Crema.
