Popular Conditions & Diets
Ingredients
22
Time
40m
Serves
6
Recipe by Kamoy Williams
Ingredients
22
Time
40m
Serves
6
1/2 cup
Butter
1 tsp
Avocado Oil
1
Yellow Onion
diced
1
Scotch Bonnet Pepper
1
Boullion Cube
2 Tbsp
Turmeric Powder
1 tsp
Paprika
1 tsp
Cinnamon
1 Tbsp
Galangal
crushed
1 Tbsp
Ginger
peeled and roughly chopped
1 Tbsp
Turmeric Root
peeled and roughly chopped
1 stalk
Lemongrass Stalk
3
Lime Leaves
800 ml
Whole Coconut Milk
(2 cans)
1
Lime
1 1/2 tsp
Kosher Salt
1/2 tsp
Black Pepper
2 1/2 Tbsp
Coconut Oil
4 cups
Mixed Mushrooms
1 head
Garlic
diced
1 bunch
Cherry Tomatoes on the Vine
1 bunch
Dandelion Greens
1
Start by adding ½ cup butter and 1 tsp oil into a pan over medium heat.
2
Once butter is melted and oil is hot, add onions, and scotch bonnet pepper. Cook until onions become translucent.
3
Next add in a bouillon cube. Crush them and mix into the onions until everything becomes a bit crispy and onions are slightly golden. Then add in turmeric powder, paprika, and cinnamon. Allow to cook for a couple of minutes, until butter starts to foam.
4
Add in galangal, ginger, turmeric root, lemongrass, and lime leaves. Cook until ginger and turmeric are softened, about 10 minutes.
5
Remove lemongrass and scotch bonnet pepper from the pot and transfer the rest of the ingredients into a high-speed blender. Blend until smooth.
6
Add the blended mixture back into the pot and combine with coconut milk. Heat over high heat until the sauce comes to a simmer. Remove from heat and finish with a squeeze of lime, and some salt and pepper to taste.
7
In a separate pan, heat 2 Tbsp coconut oil over medium-high heat. Once coconut oil has melted, add in mushrooms.
8
Once mushrooms start to brown, add in minced garlic and saute until garlic is golden, about a minute. Season with salt and pepper. Remove from the pan and set aside.
9
Add cherry tomatoes to pan, and cook until slightly charred. Season with salt and pepper. Remove from the pan and set-aside.
10
Finally add the remainder of the coconut oil to the pan. Add dandelion greens and cool until the greens are slightly wilted. Remove from pan and set-aside.
11
Pour hot curry sauce into a deep dish top with mushrooms, tomatoes and dandelion greens. Garnish with wild herbs from your foraging journey and enjoy with jasmine rice or fry bread.
Kamoy Williams is a Toronto-based chef dedicated to shifting common narratives around food. Kamoy’s magic is that she speaks to food and food as an effect. Growing up in survival mode in Jane and Finch, Kamoy has experienced first hand how vital it is to have access to food and nourishment. She is dedicated to creating pathways to food sovereignty, recognizing her personal responsibility to liberating her Brothers and Sisters. Kamoy is a mother which keeps her feeling whole, focused and intentional. She is grateful to be consistently expanding into more of who she is, sharing her rare gift of making other feel a sense of comfort and presence through her culinary experiences. Her pop-ups such as Fried Chicken and Chill, 24 Carrots and her Sayless Series have been memorable moments in the Toronto culinary scene. She is one of the founders of the Better Brunch Company, a brunch-based pop-up in PEC. Kamoy currently offers pop-up planning and consultations, food styling and menu planning through her person brand. Follow Kamoy’s journey on Instagram to discover more and stay in touch.
