This pickled ginger coconut curry is comforting, vibrant, and full of layered flavor. Creamy coconut milk simmers with aromatics and our pickled ginger for a gentle tang and warmth, creating a rich, balanced base that welcomes vegetables, tofu, or seafood. It’s an easy, nourishing dish that feels cozy yet bright, perfect for both weeknights and relaxed weekends.
Ingredients:
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2 Tbsp Coconut Oil
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½ White onion
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3 Heirloom carrots
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1 Japanese eggplant
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3 Squash
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1 Tbsp Curry powder
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1 Pint Vegetable stock
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2 Cans Coconut milk
- ¾ Jar Sauc.d Pickled Ginger
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1 Lime
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½ Sprig Cilantro
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½ Cup Pistachio
- 1 Tbsp Thai chili (dried)
Recipe: (Serves 2-3)
- Sauté vegetables with coconut oil.
- Once vegtables start to soften (5min) add curry powder.
- Toast for 30 seconds then add vegetable stock and coconut milk.
- Cook down for 3 minutes and add your Sauc.d Pickled Ginger.
- Squeeze 1 lime and cook down to your desired thickness.
- Garnish with cilantro, pistachio and Thai chili.
Enjoy!