You can add chickpeas and pan-fried tofu to the dish for additional protein. If you don’t have baby spinach, you can use chopped swiss chard or collard greens.
A note about spiciness: If you cannot handle spice, I recommend leaving out the red pepper flakes or only using 1/4 teaspoon of it.
NUTRITION INFORMATION: 1/4 of Recipe + 1 cup cooked brown rice: Calories: 507, Total Fat 20g, Saturated Fat: 14.7g, Cholesterol: 0mg, Sodium: 826mg, Total Carbohydrate: 77.4g, Dietary Fiber: 9.4g, Sugar: 9g, Protein 10.3g
- Virgin (or unrefined) coconut oil imparts the most flavor to a dish, so try to use that if possible.
- If you want more sauce, you the curry to be creamier, you can add another 1/3 cup of coconut milk.
- *I cooked my brown rice in the Instant Pot. I added 2 cups of long-grain brown rice with 2 1/4 cups water to the the Instant Pot. Then, I cooked it on high for 23 minutes. Let the pressure naturally release before serving the rice. I set the rice to cook before I began cooking the curry so that the rice and curry finish cooking at about the same time.