|2 servings||calories per servings 449||protein serving 9 g||carbs per serving 42 g||total fat per serving 29 g|
If you’ve never tried your hand at curry, this delicious recipe will teach you the basics! This curry showcases the sweet crunch of snap peas and carrots and the flavors of fresh ginger in a creamy coconut curry sauce. We love the bright pop of acidity that tomatoes add to this smooth, sweet sauce. Light, fluffy couscous is the perfect accompaniment and makes for a very balanced summer dish.
|Nutrition Facts||/ Per Serving|
|Total Fat||29 g|
|Saturated Fat||19 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||4 g|
|Total Carbohydrates||42 g|
|Dietary Fiber||7 g|
In a small saucepan, bring 1 cup water to a boil. Combine couscous and 1 teaspoon PeachDish salt in a small bowl. Pour boiling over couscous. Cover the bowl snugly and allow the water to absorb 7-8 minutes. When all of the liquid has been absorbed, use a fork to fluff the couscous, and recover to keep warm.
While you steep the couscous, prepare your mise en place: Peel and dice onion. Peel and dice carrot. Peel and mince ginger. Halve the cherry tomatoes. Measure 1 cup coconut milk (reserve additional coconut milk for another use). Trim the ends and strings from the sugar snap peas. Pick and roughly chop the cilantro leaves.
Heat a large saucepot over medium-low heat; add the oil. When the oil is shimmering, add onion and carrot. Cook the vegetables, stirring occasionally, 4-5 minutes, or until onion is translucent. Add the ginger, curry powder, and remaining 1/2 teaspoon PeachDish salt, and cook 2 minutes more. Add the tomatoes, 1 cup coconut milk, remaining 1 cup water, and sugar. Turn the heat up slightly to bring mixture to a simmer and cook, stirring continuously, 8-10 minutes. Add the sugar snap peas and cook 2-4 minutes longer, or until the pea pods are crisp-tender.
Taste and adjust the seasoning of the stew with pepper and additional PeachDish salt, as desired. Divide the couscous into two bowls, top with the stew, and sprinkle with cilantro. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...