So in the past 2 months or so I’ve been completely and utterly addicted to cooking contests. It gives my cooking a little creative flair and something to work off of. It’s been on the scale of garlic recipes to edible gifts, which is a very big scale indeed. A recent one that I have fallen in love with is put on by So Delicious. First off, they are already an amazing company with a great product so I’m in! I also love love making creamy dairy free recipes and then serving them to friends and family and they are shocked that there’s no dairy in them!
So here I am with my lovely dairy free recipes for you. I hope you love them just as much as I do.
2 tsp coconut oil
2 cloves garlic, minced
1 inch ginger root, minced (roughly 1 tbsp)
3/4 cup chopped onion
1 large russet potato, cut into 3/4″ cubes (roughly 2 cups)
I can chickpeas (540ml)
2 cups So Delicious unsweetened coconut milk
1 tsp salt
1 tbsp curry powder
1 tsp turmeric
1/2 tsp cumin
1/4-1/2 tsp cayenne, depending on spice preference
1/4 cup chopped cilantro, reserving a few leaves for garnish
1 large mango, peeled and cubed, 3/4″
1/4 c toasted coconut
In a heavy saucepan heat coconut oil over medium heat. Once hot add in the onion, garlic and ginger and cook for 3-4 minutes. Add in everything except for mango, coconut and lime. Turn heat up to high and bring to a boil, using a whisk to properly distribute spices. Once boiling, reduce heat to low and simmer, covered for 1 hour.
During the cooking hour prepare some white or brown rice to serve the curry on.
Once the hour is up add in the mango and cilantro and cook for 5 minutes. Serve the curry onto a bed of rice, sprinkle the toasted coconut on top and serve with a wedge of lime. The citrus is extra yum with this curry. Enjoy!!