SIMPLE COCONUT CURRY BROTH

A perfect broth to keep in the fridge, for weekly meals

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About this dish

The beauty that coconut milk + curry powder create together - is just miraculous.

This recipe a simplistic broth, that is a perfect base for hearty meals.

To this broth just add tofu, cooked chickpeas, rice, mushrooms, onions...lentils...the list goes on. It's creamy, flavorful, savory and hearty - and can bring any plain dish to LIFE.

We keep jars of this frozen and in the fridge for the week. Especially for those cozy evenings where you just want something warm + comforting and don't want to spend tons of time in the kitchen.

Enjoy!

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COCONUT CURRY BROTH, SIMPLE

Servings: 2 large, or 4 smaller portions

Ingredients

• 1 can Full Fat Coconut Milk

• 1 tbsp Olive Oil

• 2 tbsp Curry Powder

• 1 1/2 tbsp Tomato Paste

• 1 Vegetable Bouillon Cube

• 1 tbsp Mustard Paste

• 3/4 tbsp Pepper

• 1/2 tbsp Salt

• 1/2 cup chopped Cilantro, chopped small

• 3-4 cups Water (3 cups water for a thicker consistency and 4 for a thinner consistency)

Recipe - watch the recipe in action here

• on low flame, heat olive oil

• add curry powder and stir for 30 seconds

• add tomato paste and stir for 30 seconds

• then add water, vegetable bouillon cube, mustard, pepper, salt & coconut milk - stir well to combine

• increase heat to medium flame

• bring to a boil, then reduce to a simmer and cover to cook for 10-15 minutes

• then add chopped cilantro and remove from heat

• ready to be used as the base of yummy dishes!

• keep in the fridge for the week or freeze for later -

How I like to enjoy this broth...

When I'm done cooking the broth, I add in chopped cremini mushrooms, chopped onions, cooked chickpeas and cubed tofu. I cook for a few minutes longer together, then serve over black rice (:

NOTES

this vegetable bouillon is wonderful. they use Shae butter and organic ingredients