Coconut Curry with Cardamom and Garlic

 

 

Creamy Coconut Curry with Scallion & Garlic

Creamy Coconut Curry with Scallion & Garlic

 

Coconut Curry with Cardamom and Garlic

I could eat curry everyday.  Jamaican curry, Indian curry, Malaysian curry.  I’m obsessed!  This Coconut Curry with Cardamon and Garlic is very tasty.  Many curry recipes can be very time consuming to make, but I wanted to offer you all a tasty beginners curry recipe, so you just blend most of the ingredients, add them to the pot with coconut milk, and simmer.  Super simple!  You can eat this with rice noodles like I usually do, sweet potato noodles (a new favorite gluten free noodle of mine), or just with steaming brown rice!

 

 

Cardamom

Cardamom is an extremely fragrant seed that is used as a spice and also for medicinal purposes.  It is used in Indian cuisine and many Southeast Asian cuisines.  You can purchase it already ground, or purchase the cardamom pods.  Cardamom pods are little hard greed pods that contain a small amount of tiny, aromatic seeds.  The entire cardamom pod can be used when cooking.

I like to put the side of my chef’s knife over the pod and lightly hit the knife with my hand (kind of how many of us peel garlic) in order to crush the pod and expose the seeds.   From this point you can scoop the crushed pod and seeds into your pan, or dry toast them in a pan to release the oils and grind it to a powder in a coffee grinder.

 

Health Benefits Of This Meal

This recipe is has plenty of garlic (as do most of my recipes)!  Substantial evidence indicates that garlic extracts can inhibit certain bacteria and serve as antifungal agents.   Garlic has been shown to retard tumor growth in human subjects in some parts of the world.  Another benefit of garlic is it helps regulate the body’s blood pressure.  So whether you have problems with low or high blood pressure, garlic can help equalize it.

 

***NOTE: This blog is not intended to replace the advice of a qualified healthcare practitioner.  All information contained in this blog is the opinion of Monique and is not to be interpreted as medical advice.

 

 

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NUMEROUS SCIENTIFIC STUDIES NOW CONFIRM THAT A WHOLE FOODS DIET COMPRISED PRIMARILY OF VEGETABLES, FRUITS, GRAINS, LEGUMES, AND NUTS WITHOUT ADDED OIL, SUGAR, AND SALT IS OPTIMAL FOR HUMAN HEALTH, NOT ONLY PREVENTING A BROAD RANGE OF DISEASE AND ILLNESSES, BUT ALSO REVERSING SOME OF THE MOST DANGEROUS CHRONIC CONDITIONS.  THIS FINDING IS OF THE HIGHEST IMPORTANCE TO THE COMMONWEALTH BECAUSE IT COMMUNICATES A TRUTH THAT HAS THE POWER TO SAVE LIVES.”        

– PLANTPURE NATION 

 


 

 

Creamy Coconut Curry with Scallion & Garlic

Creamy Coconut Curry with Scallion & Garlic

Creamy Coconut Curry with Scallion & Garlic

 


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4.8 from 5 votes
Coconut Curry with Scallion & Garlic
Coconut Curry with Cardamom & Garlic
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

A delicious Coconut Curry with cardamom, garlic, scallion, and vegetables. 

Course: Lunch
Cuisine: American
Keyword: coconut curry, curry recipe, recipe with cardamom
Author: Daytime Vegan
Ingredients
  • 1 teaspoon ground cardamom or 6 cardamom pods
  • 2 tablespoons curry powder
  • ½ tablespoon garam masala
  • 2 sprigs green onions
  • 1 cup cilantro
  • 6 garlic cloves
  • 1 large knob approximately 1 heaping tablespoon, fresh ginger
  • 6 curry leaves optional
  • salt to taste
  • 2 tablespoons water
  • 2 ½ cups coconut milk
  • 1 cup water or vegetable stcok
  • 1 cup bok choy roughly chopped
  • 1 cup broccoli florets fresh or frozen (thawed)
  • 2 cups cooked white rice noodles
Instructions
  1. Blend the first 10 ingredients together until you have a green curry paste. If your blender is having trouble blending it then add another tablespoon of water at a time until it begins to blend.
  2. Place a large pot on medium-high heat. Add the coconut milk, water/vegetable stock, and the curry paste you made. Stir and bring to a simmer. Once it is simmering reduce the heat to low, cover with a lid, and let cook for about 10 minutes to allow the flavors to merry.
  3. Meanwhile, cook the rice noodles according to the packet instructions. If there are no instructions, I usually boil about 4 cups of water, add the noodles, and cook for 6 – 7 minutes, drain, drizzle with a teaspoon of sesame oil ( or any oil you have so they don't stick) and set aside.
  4. After the coconut curry has cooked for 10 minutes add the broccoli and cook 5 – 10 minutes, depending on how cooked you like your broccoli. For this dish I like mine to be crisp and not to soft. Next add the bok choy and turn off the heat. The heat of the curry will cook the bok choy enough.
  5. Place some rice noodles in you bowl. Pour our desired amount of the coconut curry over the noodles and serve.
Recipe Notes

Sometimes the rice noodles are called Rice Sticks. Sometimes you won't be able to understand any of the language on the package, so just look for fat, white, rectangular shaped noodles. I purchase my rice noodles from authentic Asian stores. The only ingredients should be Rice and Water. I would not buy any rice noodles with more than those two ingredients.

 

 



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