{"id":83008,"date":"2023-10-18T14:00:00","date_gmt":"2023-10-18T21:00:00","guid":{"rendered":"https:\/\/cleanfooddirtygirl.com\/?p=83008"},"modified":"2024-03-19T14:20:03","modified_gmt":"2024-03-19T21:20:03","slug":"kilimanjaro-coconut-curry","status":"publish","type":"post","link":"https:\/\/cleanfooddirtygirl.com\/kilimanjaro-coconut-curry\/","title":{"rendered":"Kilimanjaro Coconut Curry"},"content":{"rendered":"\n

When most Americans think of curry, we think of India. However, what we know as curry has been common and beloved in many other countries and regions for centuries, typically due to long trade histories. In fact, many peoples and countries across Africa boast hugely varied and expansive curry traditions. In some cases, they\u2019ve been using and loving Asian and Middle Eastern spices for millennia. <\/p>\n\n\n\n

You may be surprised to learn the word \u201ccurry\u201d doesn\u2019t exist in any Indian language. The word that sounds closest to it, which likely inspired the term, means gravy or sauce, and doesn\u2019t refer to any particular spice blend or flavor. The more you know! <\/p>\n\n\n\n

We\u2019ve embraced one of these traditions with our Kilimanjaro Coconut Curry<\/strong>, our take on Tanzanian mchicha<\/em>, or spinach and peanut curry. This dish is often served on the side with other East African staples, but we\u2019ve added our own spin and made it the main attraction. The surprisingly intoxicating blend of tomatoes, peanuts, and velvety coconut milk creates a luscious sauce for filling veggies and warm spices. We\u2019ve swapped out the spinach for hearty lacinato kale and added chickpeas for extra nutrition and flavor. Serve over rice or your favorite grain for a delicious, crowd-pleasing meal.<\/p>\n\n\n

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What\u2019s inside <\/h2>\n\n\n\n

Curry powder:<\/strong> In the US, curry typically refers to a blend of spices that commonly include coriander, cumin, ginger, turmeric, and cayenne pepper. There are many varieties available online and in specialty shops that vary in flavor profile and spice level. You can also make your own. <\/p>\n\n\n\n

Other spices:<\/strong> In addition to the curry powder, a mix of other spices adds warmth, depth, and interest to every bite. <\/p>\n\n\n\n

Sweet potato:<\/strong> This mildly sweet tuber is native to the Americas, but has grown in popularity across Africa and features in many modern East African dishes. <\/p>\n\n\n\n

Fresh garlic and ginger:<\/strong> These two are a match made in heaven, with one providing a mellow depth of flavor and the other giving our dish a bright zing that complements the depth. Perfection.<\/p>\n\n\n\n

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Coconut milk:<\/strong> One of the richest plant milks you can buy, coconut milk is an excellent minimally processed fat source, giving our curry a silky and satisfying texture. Be sure to use unsweetened coconut milk from a can, not a carton, and don\u2019t bother with lite or reduced-fat varieties. <\/p>\n\n\n\n

Canned diced tomatoes:<\/strong> The rich umami and acidity of the tomatoes help create the base of our rich sauce. We like canned diced tomatoes, in particular, because of their juice. You can use canned whole, crushed, or pureed tomatoes instead, but don\u2019t try to use fresh. It won\u2019t work. <\/p>\n\n\n\n

Peanut butter:<\/strong> If you\u2019ve never had peanut stew, this may seem like a weird addition, but trust us<\/em>. It adds rich creaminess and toasty nuttiness you\u2019re going to love. Don\u2019t be nervous about the texture, either, it melts into the sauce beautifully. If you or a loved one has an allergy, you can substitute with another nut or seed butter (we like cashew or sunflower butter), but don\u2019t skip it entirely. <\/p>\n\n\n\n

Lacinato kale: <\/strong>AKA dinosaur kale. Feel free to sub another leafy green like curly kale or spinach.<\/p>\n\n\n\n

How to make Kilimanjaro Coconut Curry <\/h2>\n\n\n\n

First, prep all your veggies and measure your spices into a small bowl. Set aside for now. <\/p>\n\n\n

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Grab a stockpot or Dutch oven and get it warming over medium heat for a few minutes. Once it\u2019s hot, add the zucchini, sweet potatoes, bell peppers, onions, carrots, garlic, and ginger. Allow to soften for about 5 minutes, stirring occasionally. You can add a small splash of water and stir if things start to stick (1-2 tablespoons).<\/p>\n\n\n

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Dump in the spices you set aside earlier and stir continuously to coat for 1 minute\u2014don\u2019t worry if the spices start to stick to the pot. Everything should be smelling ahh-mazing<\/em> around this time. Deglaze the pot by pouring in the water and stirring, scraping up all the bits stuck to the bottom. Those stuck bits are full of flavor, and we want every drop.<\/p>\n\n\n

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Now add your garbanzo beans, coconut milk, tomatoes (including the juice), and peanut butter. Stir until the peanut butter dissolves, then bring just to a boil. You may need to raise the heat a bit, but don\u2019t go too high. As the liquid starts to really bubble, lower the heat to a simmer and place a lid on the pot at an angle so some steam can escape. <\/p>\n\n\n

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Allow to simmer, stirring occasionally, for about 20 minutes. <\/p>\n\n\n\n

Remove the lid and add the kale. Stir to combine and continue to simmer the curry without a lid until all the veggies can be pierced easily with a fork, about 5\u201310 more minutes. <\/p>\n\n\n

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That\u2019s it! Your Kilimanjaro Coconut Curry<\/strong> is ready to delight your taste buds. Dish it out and enjoy or check below for our favorite serving suggestions.<\/p>\n\n\n

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Kilimanjaro Coconut Curry<\/h2>\n\t\t
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Makes about 8 cups<\/span><\/div>\n\t\t
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Author: <\/span>Molly Patrick<\/span><\/div>\n