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–+ servings

Malaysian Spiced Coconut Curry

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Lunch & Dinner
Servings 2

Cooking & Baking Supplies

  • Lodge Cast Iron Skillet

Ingredients  

  • 2 tbsp olive oil
  • 1 zucchini, chopped
  • 1/2 bell pepper, chopped
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 3 cups collard greens or spinach
  • 1/2 cup water
  • 1 can chickpeas
  • 1 can coconut milk, regular
  • 1/2 tsp curry powder
  • 1/2 lemon, juiced
  • 1 tbsp tahini
  • 1 1/2 tsp curry paste (optional)
  • salt (to taste)

Instructions 

  • Chop vegetables (greens, zucchini, pepper, onion), mince garlic and grate ginger.
  • Place your skillet over medium heat and coat the base of the pan with olive oil and then add in the zucchini and peppers and cook until soft. Once vegetables are soft, add in the ginger, garlic, and onions, stir frequently and cook until onions are soft.
  • Add in the leafy greens and ½ cup of water and cook for a few minutes until they start to wilt.
  • Once the greens are wilted or soft, add in chickpeas, coconut milk, curry paste, curry powder, lemon, tahini, salt and leave on low heat for 10-15 minutes, stirring frequently.
  • Remove from heat and put over grains of choice + ENJOY!
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