COCONUT OIL RECIPES RECIPES

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PUMPKIN COCONUT CURRY RECIPE | JAMIE OLIVER CURRY RECIPES



Pumpkin coconut curry recipe | Jamie Oliver curry recipes image

This is the perfect warming dish to enjoy with your mates after you’ve been out for Bonfire Night. If you can, make it some time ahead – this will give all the wonderful flavours a chance to develop. Pumpkin and chickpeas are great friends and really hearty, so this dish will satisfy meat-eaters, too.

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 13

1 pumpkin or squash (roughly 900g)
4 cm piece of ginger
4 shallots
4 cloves of garlic
1 fresh red chilli
1 bunch fresh coriander
groundnut oil
1 teaspoon mustard seeds
20 curry leaves
1 teaspoon turmeric
1 x 400 g tin of chopped tomatoes
2 x 400 g tins of light coconut milk
2 x 400 g tins of chickpeas

Steps:

    1. Chop the pumpkin or squash into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.
    2. Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.
    3. When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.
    4. Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.

Nutrition Facts : Calories 392 calories, FatContent 21.8 g fat, SaturatedFatContent 12.4 g saturated fat, ProteinContent 14 g protein, CarbohydrateContent 35.8 g carbohydrate, SugarContent 13.4 g sugar, SodiumContent 0.2 g salt, FiberContent 10.2 g fibre

HOW TO MAKE CANNABIS COCONUT OIL – THE CANNABIS SCHOOL



How to Make Cannabis Coconut Oil – The Cannabis School image

A simple and straightforward beginner's guide to making cannabis coconut oil at home. This dairy-free and plant-based cannabis cooking medium can be used to transform your favourite recipes into cannabis edible recipes!

Provided by Jake Randall

Categories     ingredient

Total Time 270 minutes

Prep Time 30 minutes

Cook Time 240 minutes

Yield 16

Number Of Ingredients 2

16 ounces virgin unrefined coconut oil (organic)
1 ounce cannabis bud

Steps:

  • Preparation
  • Decarboxylation
  • Infusion
  • Storage

Nutrition Facts : Calories 244 kcal, FatContent 28 g, SaturatedFatContent 25 g, ServingSize 1 serving

More about "coconut oil recipes recipes"

PUMPKIN COCONUT CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
This is the perfect warming dish to enjoy with your mates after you’ve been out for Bonfire Night. If you can, make it some time ahead – this will give all the wonderful flavours a chance to develop. Pumpkin and chickpeas are great friends and really hearty, so this dish will satisfy meat-eaters, too.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 392 calories per serving
    1. Chop the pumpkin or squash into 3cm chunks and cut the ginger into matchsticks. Pick the coriander leaves and finely chop the stalks.
    2. Pour a good lug of groundnut oil into a large saucepan and place on a high heat. Add the ginger, garlic, red chilli and shallots, then reduce to a medium heat. Cook until golden, stirring occasionally, then add the mustard seeds, curry leaves, and coriander stalks and fry until the curry leaves go crispy. Add the turmeric, tomatoes and coconut milk. Bring to the boil, then add the pumpkin and chickpeas. Reduce to a low heat, cover with a lid and simmer for 45 minutes. Check occasionally and add a splash of water if it looks a bit dry.
    3. When the time’s up, take the lid off and cook for a further 15 minutes or so until the sauce is lovely and thick.
    4. Scatter with coriander leaves and serve with rice, naan bread and chutneys and dips on the side.
See details


HOW TO MAKE CANNABIS COCONUT OIL – THE CANNABIS SCHOOL
A simple and straightforward beginner's guide to making cannabis coconut oil at home. This dairy-free and plant-based cannabis cooking medium can be used to transform your favourite recipes into cannabis edible recipes!
From thecannaschool.ca
Total Time 270 minutes
Category ingredient
Cuisine American
Calories 244 kcal per serving
  • Storage
See details


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THIS OR THAT: BUTTER VS. COCONUT OIL | EATINGWELL
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