Easy-to-Cook Healthy yet Tasty Recipes with Virgin Coconut Oil!

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People are probably aware of the beauty-boosting benefits of virgin coconut oil. But now it’s time to discover the hidden health benefits of this miracle oil. If this oil is included in the diet, it yields a lot of positive changes in the health of a person. Regular intake of virgin coconut oil is known to help regulate metabolism, boost immunity, improve heart health, control diabetes and maintain the HDL level in the body.

Virgin coconut oil consists of some of the most beneficial nutrients from nature. It is composed of around 50% lauric acid (found in mother’s milk), antioxidants and other essential nutrients which has appealing health perks if consumed.

This miracle oil has a sweet coconut aroma and mild taste. It is high heat resistant so all the essential nutrients in the oil remain intact even while cooking, thereby making the food more nutritious and healthy.

Now, let us go through some of the popular recipes that can be prepared with VCO:

Breakfast:

Virgin Coconut Oil Pancakes 

Serves: 4

Time to cook: 20-30 mins

Ingredients:

  • 1 cup flour
  • 1 tablespoon sugar
  • 2 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 whole egg (beaten)
  • ¾ cup milk (depends on the thickness required)
  • 2 tablespoon Nirmal VCO

Procedure:

  • Mix flour, sugar, baking powder and salt thoroughly.
  • Add the beaten egg, milk and VCO to the above mixture.
  • Stir the mixture until smooth.
  • Scoop the batter and place it on the preheated griddle.
  • Cook the pancakes over medium heat until light golden brown.
  • Repeat procedure till batter finishes.
  • Serve and enjoy!

Pan cake

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French Toast Scramble

 Ingredients:

  • 1 banana (mashed)
  • 1 whole egg
  • Egg whites (2-3)
  • 1 teaspoon cinnamon
  • 1 teaspoon honey (optional)
  • 2 teaspoon Nirmal VCO

Procedure:

  • Mix banana, eggs, cinnamon, honey, vanilla extract and blend well.
  • Pour VCO in the cooking pan and add the above mixture.
  • Cook mixture on medium heat. Keep stirring until the eggs are well cooked.
  • Serve the scramble with toast and enjoy!

bannana egg

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Lunch:

Roasted Cauliflower with VCO

Serves: 4

Time to cook: 30 mins

Ingredients:

  • 1 cauliflower (medium)
  • 2 tablespoons Nirmal VCO
  • 1 tbsp curry powder
  • 1 tbsp ground turmeric
  • 1 tsp salt
  • ½ teaspoon red chilli powder
  • Fresh coriander (for garnishing)

Procedure:

  • Pre-heat oven to 450 C.
  • Whisk VCO, curry powder and red chilli powder in a large bowl.
  • Add cauliflower to the bowl and toss it until the florets are evenly coated.
  • Spread them on a large baking sheet and roast until light brownish for 25-30 mins.
  • Garnish it with minced coriander.
  • Serve and enjoy!

cauliflower with virgin coconut oil

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Coconut Egg Curry

Serves: 4

Time to cook: 35 mins

Ingredients:

  • 4 eggs (boiled and peeled)
  • 1 teaspoon black mustard seeds
  • 2 dry red chillies
  • 2 slit green chillis
  • 1 chopped onion
  • 1 tsp turmeric
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp meat masala
  • 2 tbsp Nirmal VCO
  • 1 curry leaves (twig)
  • 1 ½ cup coconut milk

Procedure:

  • Pour VCO in a skillet and add mustard seeds.
  • Add dried red chilli, onions and green chilli in the skillet.
  • Once the onion softens (after 10 mins) add turmeric, salt, meat masala, curry leaves and black pepper and stir fry for one minute.
  • Add coconut milk and cook on low temperature for 5-6 mins and stir occasionally.
  • Add the eggs, stir and cook for 2-5 mins.
  • Serve and enjoy!

indian style egg curry recipe

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Dinner:

Coconut Chicken Curry

Serves: 4

Time to cook: 45 mins

Ingredients:

  • 400-gram chicken (boneless pieces)
  • 2 chopped onions
  • 1 tablespoon ginger paste (or grated)
  • 2 green chillis
  • 1 teaspoon crushed garlic
  • 1 tomato
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 tablespoon coriander powder
  • ½ teaspoon chilli powder
  • Salt
  • 1 cup water
  • 3 tablespoon Nirmal VCO
  • 200 ml coconut milk
  • 3 curry leaves
  • 3 fresh coriander (for garnish)

Procedure:

  • Heat oil into a pan on medium flame.
  • Add curry leaves, ginger, garlic, green chillis and stir fry for 1 minute.
  • Add turmeric powder, cumin powder, red chilli powder and coriander in the pan and stir for 30 secs.
  • Add tomato and fry for 2 mins.
  • Add chicken and salt into the pan and cook well. Stir occasionally.
  • Add water, cover the pan and cook for 20- 25 mins.
  • On a low flame, add coconut milk or cream. Simmer for 10 mins.
  • Garnish the dish with coriander leaves.
  • Serve and enjoy.

chicken curry recipe

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Sweet Corn Coconut Soup:

Serves: 5

Time to cook: 15 min

Ingredients:

  • 2 cups sweet corn
  • ½ red bell pepper (deseeded)
  • ¼ cup raw cashews
  • 1 tbsp Nirmal VCO
  • 1 tsp cumin
  • 1 teaspoon paprika
  • ¼ teaspoon red chilli powder
  • ½ onion (peeled) (optional)
  • 2 cloves garlic (peeled) (optional)
  • 1 cup water (or coconut milk or cream)
  • Salt
  • Pepper

Procedure:

  • Add 1 ½ cup corn, all the above ingredients and ½ cup water in a blender and blend.
  • Based on the thickness of the soup and personal preference, add more water.
  • Add the remaining sweet corn in the soup to preserve texture.
  • Add salt and pepper. (optional)
  • Serve and enjoy!

sweet corn soup

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Cold-pressed coconut oil is considered to be one of the healthiest food ingredients. The above-mentioned recipes can be easily prepared with Nirmal virgin coconut oil at home and may serve as a healthy yet tasty substitute for other regular dishes.

For more information on Nirmal VCO – visit www.nirmalvco.com

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