Coconut Curry Creamy Grits

This recipe is great for those who are vegan, or who want to take a break from dairy. They are creamy, savory, and definitely full of unique flavors that you wouldn't necessarily associate with breakfast. In a way, the Pico de Gallo lightens the dish up with its refreshing flavor mixed with the savory grits. It is an awesome combination.

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Servings: 2

Prep Time: 05:00

Cook Time: 06:00

Pico de Gallo

1 cup roma tomatoes, chopped or diced

1/4 cup red onions, chopped or diced

2 tbsp jalapenos, diced

1/4 cup cilantro, chopped

1/2 tsp fresh lime juice (optional)

salt to taste

Coconut Curry Grits

1 cup concentrated coconut milk, i prefer aroy-d coconut milk in a can.

1 cup water

1 tbsp curry powder

1/2 tbsp butter, or vegan butter (they taste the same).

1/8 tsp cayenne pepper

1/4 cup instant grits, i love aunt jemima quick grits.

salt to taste


1In a small bowl combine diced tomatoes, red onions, jalapenos, cilantro, and lime juice. Stir and refrigerate while grits are being made.

2In a medium sauce pot on medium-high heat, add coconut milk and water.

3Bring milk and water to a simmer, and season with curry powder, salt, cayenne, and butter. Whisk ingredients together well.

4Stir in grits, cover, and reduce heat to medium-low heat.

5Cook the grits for 5 minutes, or as directed on the package.

6Serve Coconut Curry Grits topped with the fresh Pico de Gallo, and enjoy!

Additional Notes

Give this recipe a try, and let me know how you like it!

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