Thursday, September 11, 2014

Recipe: One Pot Red Coconut Curry with Vegetables (gluten-free, vegan, paleo)

Let me tell you a story about curry.

I love different types of food: Thai (I waitressed my way through college at a Thai restaurant), Ethiopian, French, Indian, and the list goes on. But goodness gracious, do I love me some good Indian food - especially that Chicken Tikka Masala. Well, the boyfriend isn't too keen on the Indian food. In fact, it's not that he doesn't care for it, it's that he is scared of trying it because of what he thinks it could do to his, shall we say, digestion.  

This is because one of his best friends ate Indian food a few years back (yes, years back) and had some, well, stomach problems immediately after. 

I think this is one experience, experienced by someone who is not my boyfriend. This single experience does not define everyone! But my boyfriend begs to differ.

Now, why on earth am I telling you this story? Well, one, because I think it is hilarious. And two, because, I truly love curry - whether it be Indian or Thai or whatever! It's delicious, flavorful, and warming, which can be great for digestion. And I especially love Thai red curry, which is spicier, when made with coconut milk. 

This curry recipe is made with Thai red curry paste and is fool proof. These days, I am all about simple, no-fuss, one-pot meals. I like to make a decent-sized batch of something so my fridge isn't sad and empty when I peek in during the week.

And lets just say, there were no accidents after eating this curry. This one-pot, Thai curry, is what I like to refer to as "Midwestern-boyfriend approved."

Amen. 

One Pot Red Coconut Curry with Vegetables
Gluten-free, vegan, paleo
4 to 5 servings

7 garlic cloves, chopped
1 - 2 tablespoons ginger, peeled & chopped
2 jalapeños (or 1 if you don't like a little heat)
1/2 large onion or 1 medium yellow onion
1 heaping tablespoon coconut oil
1 zucchini, chopped
1 1/2 cups squash (I used Kabocha and it was to.die.for)/sweet potato, chopped
2 bell peppers, sliced (doesn't matter which color)
1 1/2 teaspoons chili powder
3 1/2 tablespoons red curry paste
1 3/4 cup water
1 1/2 cans coconut milk (lite)
1/2 to 1 teaspoon sea salt, to taste
1 lime, to squeeze right before serving

*Just a note, you can really use any veggies of your choice, but I recommend having 1 starchy vegetable like squash or sweet potatoes

Chop the garlic cloves, peel and chop the ginger, chop the jalapeños, and slice the onion. In a soup pan, add the coconut oil. Then, add your base of chopped goods: garlic, ginger, jalapeño(s), and onion. Saute over medium heat for 6 to 8 minutes, until the onions become translucent.


Then, add everything else in, except the lime. Bring the soup to a boil and then put a lid on it and let it simmer for 20 to 30 minutes, or until the starchy vegetable (squash or sweet potato) is cooked (easily pierced with a fork). 


Stir and taste; you may need to add more salt. I added more salt and more chili powder in the end, as I prefer my curry spicy. 

Serve hot in a bowl and squeeze some lime on top; it makes a good difference so don't omit this step. Happy eating!

I like this curry because in each bite, you get hunks of garlic and ginger. I hope you love it too!


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