Ivy Leaf and Coconut Curry

A vibrant and aromatic curry featuring ivy leaves, simmered in a creamy coconut sauce. This dish is rich in flavors and perfect for a light yet satisfying meal.

Steps

1. Heat the vegetable oil in a pan over medium heat. 2. Add the chopped onion and sauté until translucent. 3. Stir in the minced garlic and grated ginger, cooking for another minute. 4. Add the curry powder and turmeric, mixing well to release the spices' aromas. 5. Pour in the coconut milk and bring to a gentle simmer. 6. Add the chopped ivy leaves, cover, and let cook for about 5-7 minutes until wilted and tender. 7. Season with salt to taste. 8. Garnish with fresh coriander before serving.

1 cup fresh ivy leaves, washed and chopped 1/2 cup coconut milk 1 small onion, finely chopped 1 clove garlic, minced 1 tsp ginger, grated 1 tbsp curry powder 1 tsp turmeric powder 1 tbsp vegetable oil Salt to taste Fresh coriander for garnish