Created by: Julia Mueller, The Roasted Root
I’m almost embarrassed to admit how frequently I eat curry. Home-cooked curry-in-a-hurry makes its way onto the menu in my household every single week. You’d think I’d tire of the dish, but there’s no stopping the salivation when you start talking aromatic spices, coconut milk and fresh seasonal vegetables. Plus, I’ve learned some tricks along the way to keeping the curry flame alive and burning.
- Change up the type of curry: yellow, green, and red curry all have different enough flavors to keep things mixed up. You can also choose between the Thai and Indian approaches to change up the spices used.
- Use a variety of in-season vegetables: Some of my curry go-to’s are potato (Yukon, red, sweet – any type!), cauliflower, bell pepper and onion. During the summer, I love using zucchini and yellow squash.
- Add your favorite meats: Pork, shrimp/seafood, chicken, beef, lamb – they all work marvelously in curry!
- Adjust the heat level: Depending on my mood and the time of year, I may make a mild, medium, or hot curry. I control the heat level by using fresh chilies such as habaneros, serranos, Thai chilies and jalapenos, leaving some or all of the seeds in. You can also use red chili sauces (such as sriracha) or Thai, Indian, or Asian hot sauces of choice in order to give your meal a kick.
So there you have it – same dish but different flavors for an easy and nutritious meal that you can put on repeat every week.
Traditionally, curry can take hours to prepare. If you toast and grind the spices to make your own curry spice blend, the process can be very time consuming. During the times I’m super hungry and under a time crunch, I short cut the whole process by using store-bought curry paste and coconut milk. This simple trick saves a great deal of time without making you feel like you cheated the authenticity of the dish.
All things considered, this healthy meal is vegan, gluten-free and nutritious. The perfect meal for any busy weeknight to please the whole family!
- 3 Tbsp. Simple Truth coconut oil
- 1 small yellow onion, chopped
- 1 large carrot, chopped
- 1 Yukon Gold potato, chopped
- 1 red bell pepper, chopped
- 1 Tbsp. fresh ginger, peeled and grated
- 3 cloves garlic, minced
- 1 medium zucchini squash, chopped
- 1 medium yellow squash, chopped
- 1 (14-oz.) can Kroger coconut milk
- ¼ cup red curry paste
- Sea salt to taste
- Cooked brown rice for serving
- Heat the coconut oil to medium-high in a large skillet or wok. Add the yellow onion, carrot, and potato. Cover and cook, stirring occasionally, until the veggies have softened but are still al dente, about 8-10 minutes.
- While the veggies are cooking, prepare the curry sauce by pouring the coconut milk and curry paste into a blender and blend until completely smooth. Set aside until ready to use.
- Add the bell pepper, ginger, and garlic to the skillet with the veggies and continue cooking, stirring occasionally, for 2 minutes.
- Add the zucchini and yellow squash, along with the red curry sauce. Bring to a gentle boil, then reduce the heat to a simmer and cook until squash is cooked to desired doneness, about 5 minutes.
- Taste curry for flavor and add sea salt to taste. Serve curry with cooked rice and fresh cilantro.