Jamaican Coconut Spicy Curry with Rice

Prep Time: 15 minutes, Cooking Time: 30 minutes, Total Time: 45 minutes

Ingredients:

• 2 tbsp kokopo coconut oil 
• 1 onion, chopped 3 garlic cloves, minced 
• 1-inch ginger, grated 
• 2 tbsp curry powder or garam masala 
• 1 green chili, finely chopped 
• 500g paneer or jackfruit, diced 
• 400ml kokopo coconut milk 
• 1 cup water or vegetable broth 
• 1 diced potato 
• 1 chopped capsicum 
• Salt to taste 
• Fresh coriander (for garnish) 
• Juice of ½ lemon

Recipe: Heat kokopo coconut oil in a large pot and sauté the chopped onion, garlic, and ginger until fragrant. Add curry powder and green chili, stirring for a minute. Stir in the paneer or jackfruit and let it absorb the spices. Pour in kokopo coconut milk and water or vegetable broth, then add diced potato 

and capsicum. Cover and let it simmer for about 20 minutes until the vegetables are tender and the curry thickens. Finish with a squeeze of lemon juice and garnish with fresh coriander.  For the coconut rice, heat a pan and dry roast cumin seeds until aromatic. Add the rinsed basmati rice, kokopo coconut milk, water, and salt. Cover and cook until the rice is soft and fluffy. Fluff with a fork and serve alongside the spicy curry.