Indian Coconut Prawn Curry

Servings: 4
Preparation Time: 45 minutes

Ingredients:

• 15–20 raw prawns, shelled and deveined
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon salt
• 2 tablespoons coconut oil
• 1 medium onion, sliced
• 3 garlic cloves, chopped
• 1/3 cup coconut flakes
• 2 teaspoons coriander seeds
• 1/2 teaspoon cayenne pepper
• 1 cup water
• 2 tablespoons coconut milk*

Directions:

Place prawns in a bowl and add turmeric and 1/4 teaspoon salt. Mix well and set aside.

Heat one tablespoon coconut oil in a saucepan. Add sliced onion and sauté onions until they turn translucent. Add garlic and coconut flakes and sauté until the coconut turns brown and the garlic is cooked. Turn off heat and let the mixture cool down.

In a blender, combine the prepared mixture, coriander seeds, and cayenne pepper. Blend until a fine paste is formed. Add water while blending, if necessary.

In the same saucepan, heat another tablespoon of coconut oil, add the above paste, and sauté it for a minute. Add remaining 1/4 teaspoon salt and 1 cup of water. When it comes to boil, add the prawns. Once the prawns are cooked, add coconut milk and stir well. Boil for a minute and turn off heat.

Serve hot coconut prawn curry over cooked rice.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Sheetal from Foster City, CA, won $50 for this recipe and photo! Submit your recipes and photo here!

BBQ Meatloaf

Servings: 6
Preparation Time: 60 minutes

Ingredients:

• 1 egg
• 1 teaspoon coconut oil (for greasing pan)
• 1 pound ground bison (or beef, turkey, chicken)
• 1 tablespoon garlic, minced
• 1/4 cup onion, diced
• 1/2 cup pumpkin puree
• 2 medium carrots, finely shredded
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon chipotle powder
• 1 cup BBQ sauce*

Directions:

Preheat oven to 375 degrees F and oil a loaf pan or casserole dish.

In a large bowl, combine all ingredients except BBQ sauce. Mix together with hands until ingredients are well combined. Place meat mixture into greased baking dish and form into a loaf. Bake for about 25 minutes.

Remove from oven and spread BBQ sauce over top. Return to oven and bake for an additional 15–25 minutes or until meat is completely cooked through.

Remove from oven and let cool about 10 minutes. Serve with a side salad and some roasted fingerling potatoes!

*Make homemade BBQ sauce using this recipe here.

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!

Lemon Potato Salad

Servings: Approximately 8
Preparation Time: 30–35 minutes

Ingredients:

• 3 pounds organic red potatoes
• homemade coconut oil mayonnaise*
• 5 tablespoons freshly squeezed organic lemon juice, approximately 3–5 lemons
• 1 tablespoon raw apple cider vinegar
• 20 leaves fresh organic basil, minced
• 1/4 organic onion, chopped
• 3 organic celery stalks, sliced
• 1/4 jalapeño, deseeded and very finely diced
• sea salt, to taste
• organic ground black pepper, to taste

Directions:

Scrub potatoes, then bring to a rolling boil in a large pot. Reduce heat to low and cook for 15–20 more minutes (until a fork pokes through). Remove from heat, drain, and allow to cool completely.

Meanwhile, prepare the coconut oil mayonnaise according to recipe here*.

In a large serving bowl, add lemon juice, apple cider vinegar, basil, onion, celery, jalapeño, sea salt, and black pepper.

Cut potatoes into 1 1/2-inch pieces and add to bowl along with prepared mayonnaise. Mix until well incorporated. Serve warm or cold as a light and refreshing side dish to many meals.

Recipe and photo by Orissa. Submit your own recipes and photos here!