Click here to get the salsa base recipe you will need before beginning this curry.

Mexican Curry
Serves 4
Curry with a Twist
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For sauce
  1. Use 2/3 Salsa Base & add-
  2. Coconut water (drained from 1 coconut)
  3. 1/2 the coconut flesh
  4. 1/4-1/2 a large yellow onion
  5. 1/4 tsp coriander
  6. 1/4 tsp turmeric
  7. 1/8 tsp cloves
For Curry
  1. Canola oil
  2. 1/2 a large yellow onion
  3. Cauliflower
  4. Peas
  5. Chickpeas
  6. Chicken Broth
  7. Meat of your choice (optional)
  1. If you would like to serve rice with this dish begin cooking it now. Follow package preparation directions.
  2. 1. Take 1/2 onion and dice, then sauté in a large pan with enough canola oil to coat.
  3. 2. Boil water, and cook 1 whole cauliflower until soft.
  4. 3. Save boiling water to cook peas, boil about 3 minutes.
  5. 4. Put all vegetables into the first pan with the onions.
  6. 5. Coat with the curry sauce
For the curry sauce mix the following in a blender
  1. 2/3 Salsa base +
  2. Coconut water
  3. 1/2 the flesh of 1 coconut
  4. 1/4-1/2 a large yellow onion-to taste
  5. Coriander, turmeric, and cloves.
  6. 6. Mix the curry sauce into the vegetable pan. Let simmer together for about 5 minutes.
  7. 7. Serve with rice
Serve with suggestions
  1. Queso Fresco or other cheese
  2. Corn tortillas
  3. Avocado slices
Inside the Artist's Kitchen

Don’t know how to drain a coconut? No problem! Check out this video for tips on how to crack open a coconut. 

Take a peek here for more information about cooking with queso fresco.  


Published by Kristina

Hey, I'm Kristina, I write most of the posts around here. I'm an artist, lighting designer, native Vermonter, pancake maker, bread baker, and now writer. I get far more excited about real maple syrup than anyone should.

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