Easy Coconut Curry & Berry Cobbler

Easy Coconut Curry

Ingredients 

1 Tbsp. coconut oil
1 cup chopped yellow onion
5 garlic cloves, minced
1/2 Tsp. grated fresh ginger
1/2 Tsp. Cumin
1/4 Tsp. Coriander
1/4 Tsp. Turmeric
1/4 Tsp. Cardamom
1 Tsp. Sea salt
2 cups cubed butternut squash
3 red Thai chilies, or ½ jalapeño, thinly sliced
2 cups cauliflower florets*
1 can full-fat coconut milk
1 Tbsp. fresh lemon juice*
1 Tbsp.  fresh lime juice, plus lime wedges for serving
4 cups fresh spinach
1/2 cup Stahlbush Island frozen peas*
Freshly ground black pepper 

Instructions

Heat the oil in a large Dutch oven over medium heat. Add the onion and cook until soft and well-browned, about 10 minutes, reducing the heat to low halfway through.

In a small bowl, mix the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.

Add the butternut squash and chilies to the pot, stir, and cook for 5 minutes. Stir in the cauliflower and then add the coconut milk and the spice mixture. Cover and simmer for 20 minutes or until the vegetables are tender.

Add the lemon juice, lime juice, spinach, peas, and stir. Taste and adjust seasonings, adding additional lime juice, salt, and pepper, as desired.

Serve the curry over the rice with fresh basil, naan bread, if desired, and lime wedges on the side.

Recipe and photo credit: Love and Lemons
*In Flyer Nov 28 – Dec 4, 2021

Berry Cobbler

 Ingredients

8 cups mixed berries (I recommend 3 cups blueberries, 2 cups blackberries, 1 and 1/2 cups raspberries, 1 and 1/2 cup chopped strawberries) *
1/4 cup granulated sugar
2 Tbsp. cornstarch
1 Tsp lemon juice*
1/2 Tsp. pure vanilla extract

Biscuit Topping
1-1/2 cups Robin Hood all-purpose flour*
1/3 cup granulated sugar
1-1/2 Tsp. baking powder
1/4 Tsp. salt
6 Tbsp. unsalted butter, cold and cubed
1/2 cup Buttermilk cold
1 Tbsp. buttermilk + coarse sugar

Instructions

Preheat the oven to 350°F (177°C) and grease a 9×13-inch pan.

Make the filling: In a large bowl, gently fold the berries, sugar, cornstarch, lemon juice, and vanilla extract together until thoroughly combined. Spread filling evenly into prepared pan.

Make the topping: Whisk the flour, sugar, baking powder, and salt together in a large bowl. Use two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized crumbs). While slowly stirring, slowly drizzle in 1/2 cup buttermilk. Mix until evenly combined. Take handfuls of dough and gently flatten out. Place dough all over the top of the berry filling.

Brush the top of the biscuit dough with 1 TBS of buttermilk, then sprinkle with coarse sugar.

Bake for 45-55 minutes, or until golden brown and biscuit topping is cooked through. (Stick a toothpick into the biscuit topping if it comes out clean the cobbler is done.) Set the pan on a wire rack, then cool for 5 minutes before serving. Serve warm with Chapman’s vanilla ice cream.

Recipe and photo credit: Sally’s Baking Addiction
*In Flyer Nov 28 – Dec 4, 2021