| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 20g | 12g | 28g |
| sugars | fibre | protein | salt |
| 6g | 4g | 10g | 0.68g |
From my kitchen comes a delightful tropical stir: the Santol and Coconut Curry! Engendered from my passion for exploring food heritage and cultures, this dish takes me on a palatable journey away from my Midwestern roots. It draws inspiration from the vibrant food culture of Southeast Asia- a significant departure from the hearty comforts of beef stew and corn casserole. However, what remains embedded in this dish is the fresh and wholesome ethos I carry from my hometown farms.
While I am essentially a midwestern cook, marrying unconventional flavors opens up a world that is as fascinating as it is delicious. The Santol fruit, although an unlikely addition to a Nebraskan’s pantry, is what lends this dish its striking, unique appeal.
Discovering the Santol
The Santol is a round, yellow fruit native to Southeast Asia and is cherished for its fibrous texture and slightly sour taste, making it the perfect protagonist in curries and stews. It is rich in fiber, Vitamin C, and vital antioxidants, playing a pivotal role in boosting immunity and invigorating health.
Now, imagine this exotic fruit’s sour and sweet flesh drenched in the quintessential creamy richness of coconut milk. Paired with the warm heat of ginger, the sharpness of fresh red chili, the aromatic allure of yellow curry powder, and the sweetness of brown sugar, this curry beautifully harmonizes these flavors, casting a heavenly aroma that permeates the room.
Healthful and Savory Harmony
The inclusion of chickpeas in Santol and Coconut Curry adds an unquestionable health boost to the dish. Packed with an ample amount of protein, fiber, and healthy fat, chickpeas offer countless health benefits that help in maintaining heart health, blood sugar levels, and aids in weight management. Your palate gets enriched with the curry’s complex flavors and your body with a satisfying one-pot meal that is every nutritionist’s dream.
This delightful curry served over a bed of steamed jasmine rice makes for a complete satisfying meal. However, should you wish to turn your dining into an exotic feast, this recipe works perfectly alongside sticky rice with coconut and mango for a sweet contrast or alongside a refreshing Thai cucumber salad for a clean, crisp complement.
About Jake
As we prepare to feast on this delectable dish, I am reminded of my many blessings and my faith, and the love for a large family that enjoys breaking bread together. The Santol and Coconut Curry, with its vibrant flavor profile, encapsulates the essence of family feasts, making every meal a memory worth savoring.
What You’ll Need
- 4 large Santols (peeled and cut into medium-sized chunks)
- 2 cans (approx. 27 oz) of coconut milk
- 2 tablespoons of olive oil
- 2 large onions (finely chopped)
- 4 cloves of garlic (minced)
- 2 tablespoons of fresh grated ginger
- 1 tablespoon of yellow curry powder
- 1 small fresh red chili (finely chopped)
- 1 tablespoon of brown sugar
- 1 can (approx. 15 oz) of chickpeas (drained and rinsed)
- 1/2 cup of fresh basil leaves (finely chopped)
- Salt and black pepper to taste
- Steamed jasmine rice for serving
Method
Step One
Begin by peeling your santols and cutting them into medium-sized slices. After that, set them aside for later use.
Step Two
In a large pan, heat the olive oil over medium heat. Then add the finely chopped onions, minced garlic, and fresh grated ginger. Saute these ingredients for around 5 minutes until the onions become translucent.
Step Three
After that, stir in the yellow curry powder and the finely chopped red chili. Continue to cook the mixture for another 2-3 minutes, or until the ingredients are well combined and fragrant.
Step Four
Add the santol chunks to the pan, and stir them well to ensure they’re evenly coated with the curry mixture. Once done, add the coconut milk and the brown sugar to the pan.
Step Five
Bring the mixture to a simmer over medium-low heat. Let it cook for about 20 minutes, or until the santols are tender and the flavors have properly melded together.
Step Six
Next, stir in the drained chickpeas and allow the curry to cook for another 5-10 minutes until the chickpeas are heated through.
Step Seven
Before serving, stir in the chopped fresh basil leaves and season the curry with salt and black pepper as needed.
Step Eight
Finally, serve the Santol and Coconut Curry over steamed jasmine rice. Enjoy it while it’s hot!
