Coconut Curry with All the Toppings
This recipe was suggested by my daughter. It reminded me of old-fashioned "Curry Parties" I remember from years ago. The result is a super simple, thick, flavorful one dish meal that is fun (and tasty!) to garnish with a variety of toppings. This recipe serves up to four, so gather some friends together and make a party of it! Experimenting with the different toppings keeps the conversation going, and makes it easy for your guests to get acquainted.
Servings: 4
Ingredients
- Toppings of your choice chopped apple, cashews, coconut, chutney, boiled egg, banana, cucumber, raisins, cilantro, mint, lemon, avocado, green onion, pineapple, crystalized ginger, peanuts, green peas, chili (fresh or flakes), dried apricot, tomato, crispy onion…
- 1-3/4 cups Water more to taste
- 2 3.5 oz pkg Yumbini Curried Turmeric Lentils and Rice (dry)
- 1 13.5 oz can Coconut Milk full fat
- 3 leaves Greens (chard, kale, collards) chopped
Instructions
- This curry comes together very quickly so start out by getting all the toppings ready. Put them in small bowls or cups and arrange them in the middle of the table.
- Combine water and two packages of Yumbini Curried Turmeric Lentils & Rice in a medium sized pot. Heat over medium-high heat until boiling.
- Once the water and Yumbini is boiling, add the coconut milk and return to a slow simmer. Simmer gently for 5 minutes. Add a bit more water if it gets too thick.
- Chop the greens into bite sized pieces. Add greens to the pot and simmer about 1 minute more, just until wilted but still bright green.
- Ladle into bowls and invite your guests to experiment with toppings! Have fun!
