Coconut Curry and a Coupon

I had some small potatoes leftover from the Mint and Lemon Potatoes I made a bit ago. They are potatoes, so they stay good for a long time, but I felt the urge to use them up.

Coconut Curry

1 can coconut milk
1 tbsp Chipotle Olive Oil
1 onion, diced
1 cup peas
1/2 pint grape tomatoes, quartered
2 cups diced potato
1/4 cup thick coconut flake, chopped
1 tbsp curry powder
a pinch of allspice
1 tsp black pepper
Spicy Curry Sea Salt to taste
thin toasted coconut for garnish

Add the olive oil to a large shallow pan and heat to medium. Cook the diced onion until it starts to caramelize, 2-4 minutes, stirring occasionally. Add the potato and the coconut milk and stir. Be sure to scrape up anything that has stuck to the pan. Stir in the coconut flake and let simmer for 6-10 minutes. If your potato pieces are small, it shouldn't take very long.

Add the spices, the peas and the tomato, stirring until it is all mixed. Simmer until the peas are tender, 2-5 minutes.

Serve with a sprinkle of toasted coconut.

Turkey Curry

I had a bunch of leftover carrots from Christmas, so I shredded them up. I also put some of our red pepper paste to good use. You can use all kinds of leftover veggies for this and with chicken if you have that.

Turkey Curry

2 cups cooked turkey, cut up or shredded
1 tsp red pepper paste
1 tbsp curry powder
1 tsp nutmeg
3 carrots, cut into matchsticks
4 cups cooked white rice
1 cup frozen peas
1 tbsp Blood Orange Olive Oil
2 tbsp - 1/4 cup coconut milk or heavy cream
Spicy Curry Sea Salt


Heat the Olive Oil over medium heat in a large pan. Add in the carrots, peas and any other veggies you decide to use. Stir in the red pepper paste and spices and let simmer 5 minutes. Stir occasionally.

Add in the turkey and coconut milk. If you want your sauce to be thicker, add less, thinner add more. Stir to coat everything evenly and simmer 5-10 minutes or until the turkey is heated all the way through.

Serve over rice and garnish with the Spicy Curry Sea Salt.

Vegetable Curry

This is a great way to use up the last of the heirloom tomatoes that are at the grocery store, and a way to use the freshest squash too! This dish comes together super fast, so get your bowls ready.

Vegetable Curry

1 lg onion, sliced thin

1 lb heirloom tomatoes, halved or quartered

1 lg yellow squash or zucchini

1 small eggplant, peeled and diced

1 bell pepper, sliced

1 tbsp curry powder

1 tsp minced garlic

1 tsp cinnamon powder

1 tsp cayenne powder (optional)

Pinch of ginger powder

2 tbsp Moroccan Olive Oil

1 tsp Spicy Curry Sea Salt

4 tbsp coconut milk

Heat your oil over medium heat. Add the onion and eggplant and saute 4-5 minutes until the onions are translucent and the eggplant is softening. 

Add the squash and bell pepper and cook another 3-4 minutes. Add the curry powder and the tomatoes. Saute, stirring occasionally, about 3 more minutes. 

Slowly mix in the coconut milk. If you want a thicker sauce, you could use coconut cream. Simmer, uncovered for about 5 minutes. 

Serve with a sprinkle of the Curry Sea Salt.

Great things to add to this are chicken, ground turkey, celery... you name the vegetable, it can go in. If you want a really thick sauce, add some plain yogurt instead of coconut milk, 1/4 to 1/2 cup should be enough.