Cooking Demonstration - Creamy Coconut Peanut Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining creaminess.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a similar texture with less sugar.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and has a similar flavor.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds sweetness with a distinct flavor.

Start by preparing flatbread dough with dry ingredients in a bowl, adding warm water and oil, mixing into a dough, and letting it rest in an oiled bowl.

Heat vegetable oil in a pan and add sliced onion, cooking on high heat until translucent and caramelized.

Add minced garlic, chillies, and lime zest to the onions and cook until fragrant.

Mix in cumin, coriander, turmeric, paprika, and garam masala, stirring to coat the onions and garlic.

Deglaze the pan with water to bring up flavors from the bottom and create a paste with the spices.

Add two tins of coconut milk to the pan and mix well, reducing the heat slightly.

Stir in peanut butter to the coconut milk mixture for consistency and flavor.

Add lime juice to emulsify the sauce and adjust thickness.

Incorporate pre-cooked green lentils, kale, and chickpeas into the curry, allowing it to simmer.

Cook the flatbread in a hot pan until done, while the curry simmers.

Plate the curry with the flatbread, garnishing with coriander and pomegranate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens