Craving Curry

Curry is one of those dishes, that if made right will never disappoint. It is spicy, warm, filling, comforting and SO adaptable to whatever ingredients you may have on hand.

I love every kind of curry, but one of my favorites is a simple red, thai-style curry that you can easily put together on a busy weeknight. You can add whatever veggies, meat, tofu, or beans that you have on hand, and you don’t need a ton of crazy spices to give it flavor.

This version below is one I made this last week, I hope you love it!

A Simple Curry
Makes about 4 servings, over brown rice

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1 Tbsp extra virgin coconut oil
1 small onion, chopped
1 poblano pepper, seeded & diced
2 whole carrots, sliced (I like my carrot slices thick, however cut them however you like)
1 small zucchini, cubed
1/2 medium head of cauliflower, broken into bite-size florets
1/2 cup edamame
6 oz. chicken, (I use my home-canned, but if using raw meat, cook in a pan and then dice)

1 1/4 cup lite coconut milk, divided
1 1/4 cup low sodium vegetable broth
1-3 Tbsp red curry paste (I usually use about 2.5)

*Optional: Cooked brown rice for serving, or quinoa would be a lovely choice as well.

Heat the coconut oil over medium heat in a large saucepan, or dutch oven.
Add the onions, poblano, and carrots. Saute’ for about 5-6 minutes, or until the veggies are starting to feel tender. Put the lid on and sweat the veggies for another 5 minutes. See getting in a good sweat is universal. 🙂

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Meanwhile pour 1/4 cup of the coconut milk into a small bowl and add the red curry paste. Stir slowly until completely combined. Set aside.

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Next add the zucchini, cauliflower, edamame and chicken to the sweatin’ veg. Toss until evenly mixed; about 1-2 minutes. Finally add the broth, remaining coconut milk, and red curry paste/coconut milk mixture. Stir well. Bring to a bubbling simmer and let cook until the cauliflower is tender. Taste and add salt if needed.

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Devour over a steaming bed of brown rice.

Just a few ideas:
*I usually start my brown rice as I heat up the coconut oil for the curry. I cook the rice at a 2:1 ratio; 2 parts water, 1 part rice. This way it gets done around the same time as my curry, and wah lah, dinner is served!!
** Feel free to experiment with whatever veggies you love. When I make a yellow curry I love using eggplant and tomatoes. When I make a green curry, I stick to green and white veggies like cauliflower, zucchini, broccoli, peppers, or peas.
** To make this meal vegetarian swap out the chicken for more edamame, or toss in a few cups of chickpeas or white beans. Also, tofu is delicious in curry.

You’re a curry fan to? Here’s another recipe you may like: Pumpkin Basil Curry w/Zucchini noodles.

What is one of your favorite/go to weeknight dinners? Why do you love it?

~ Liesl

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