Veggie Coconut Curry

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I crave coconut curry all the time and luckily for me, I have a restaurant just down the street that can satisfy my craving.  But that was before I realized how easy coconut curry is to make.  I pretty much thought about all the vegetables that would taste good smothered in coconut milk (so like, everything) and added in rice to make one of my favorite meals. The other exciting news?  Follow this recipe and enjoy leftovers for days.

Ingredients

-1 small cauliflower, chopped into bite-size pieces (or use 1/2 a large cauliflower)

-1 German butterball potato, cut into small pieces

-1/2 green bell pepper, chopped into small pieces

-1/2 red bell pepper, chopped into small pieces

-1 carrot, chopped into 1/4 inch slices

-1/2 onion, diced

-4 cloves garlic, minced

-1 tablespoon ginger, minced

-1 tablespoons coconut oil

-1 tablespoon coconut sugar (optional)

-1 can coconut milk (full-fat)

-2 tablespoons Thai red curry paste (found in a can in ethnic/Thai section at store)

-1 tablespoon tamari

-1 tablespoon rice vinegar

-optional: cilantro or basil for garnish

 

Instructions

1. Make a pot of jasmine rice.

2. Heat a large pan over medium-high heat.  Add coconut oil.  When the oil is hot, add potato, salt, and pepper and cook for five minutes.  Add about 1/4 cup water and place a lid on the pan to steam.  Add more oil if necessary. When the water has evaporated, add more water and allow to steam.  Add cauliflower. Continue to add water and steam until potatoes are slightly tender.

3. Add carrots to the pan and add more salt and pepper. Add more oil if necessary.  Cook for about 3-5 minutes until slightly softened and add the peppers, onions, garlic, and ginger. Add more salt and pepper.  Cook for about 5 minutes or until you can pierce the peppers with a fork.

4. Add the red Thai curry paste to the pan and mix it in with the vegetables. Cook for another 2 minutes.  Pour in the coconut milk, 1/2 cup water, and sprinkle coconut sugar. Stir to combine over medium heat.  Maintain a gentle simmer (reducing heat if need be) and cook long enough until everything is tender to your liking, about 5-10 minutes.

4. Remove from heat and stir in tamari and rice vinegar.  Serve over rice and add fresh herbs for garnish.

 

Exotic Tagine with Spices Recipe

This recipe is for those nights when you want to eat something satisfying and healthy, but have too much on your plate to put too much thought into a meal. Although it’s not a traditional African tagine recipe, it shares some of the elements of one and holds up great as leftovers for a few days. You can go totally meatless with this dish and add extra vegetables, but I’ve made it with ground turkey on one occasion and with ground pork on another and liked both these too. I recommend any of these options. Flavoring is the name of the game with this dish, so make sure your spice cabinet is well-stocked. I tend to eyeball with most spices, and I welcome you to do the same.f167d4cb-14f2-4838-8be7-3dd3da36899e.jpg

Ingredients (serves 2 people)

-1 lb. ground turkey or pork

-1 yellow onion, chopped

-4 cloves garlic, chopped

-1 tablespoon of each of the following spices: garlic powder, onion powder, ground turmeric, paprika, ground ginger, cinnamon, ground coriander, cayenne, salt, and ground pepper.

-1 can chickpeas, drained and rinsed

-1 cup uncooked jasmine rice or cous cous

-1 1/2 cups water or broth

-optional: raisins or golden raisins

Instructions

1- Set oven to 400 degrees F. On the stovetop, heat a large, ovenproof skillet over medium-high heat. Once hot, add about 2 tablespoons oil to the pan. Next, add the onion, the fresh garlic, and meat to the skillet. Add all of the spices to the pan, mix in with the meat and onions, and cook until the meat is browned.

2- Add the uncooked rice, chickpeas, and water/broth to the skillet. Add a little more salt, mix together, then place in the oven covered for 40 minutes.

3- That’s it, food is ready! BE CAREFUL after removing the skillet from the oven. It’ll be HOT and I totally burned myself!

Enjoy your meal 🙂