I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.
My husband can eat most foods symptom-free. He eats a Weston A. Price diet and can happily eat sprouted grains and dairy. Yet he LOVES this gravy. So please know that even recipes suitable for restricted diets can be decadent and delicious for anyone! 🙂 This is one such recipe, a family favorite.
Although the original recipe calls for Puerto Rican spices and fresh cilantro, you can use this gravy more broadly, for Thanksgiving or with traditional American foods. In this case, see the Recipe notes.
- 1 1/4 cups coconut milk, full fat and organic
- 2 yellow onions, sliced thinly
- 1/2 cup fresh cilantro, chopped small
- 2 T. preferred fat- duck fat, coconut oil, ghee...
- 2 cloves garlic crushed or minced
- 1 inch nub of ginger, grated or minced
- 1/2 tsp. sea salt
- 1/2 tsp. each: oregano, basil and parsley, dried
- 1/4 tsp. coriander
- 1/8 tsp. cloves
Melt your fat in a large cast iron skillet, over medium-high heat.
Add the onions and sea salt, stirring occasionally until just wilted and starting to brown, 5 minutes.
Reduce the heat to low and cover, stirring every 5-10 minutes, for 20 minutes total.
Add the garlic, ginger and spices and saute an additional 5 minutes, until fragrant.
Add the coconut milk, deglazing the pan as you stir it in.
Simmer, uncovered over medium-high heat, for 5 minutes more, reducing down the overall liquid.
Turn off the heat.
Spoon 1/2 the mixture into a blender and puree for 15 seconds.
Stir the puree back into the remaining gravy in the pan and add the fresh cilantro, reserving some to garnish.
Optional garnishes include natural olives and minced raisins.
For an American-style traditional gravy, make the following changes:
- substitute fresh parsley or fried sage for the cilantro
- omit the fresh ginger
- substitute thyme and sage for the oregano and basil
- substitute white pepper for the cloves