Do you ever look in the fridge to see vegetables on their last leg that need to be eaten soon, or small quantities of various veggies leftover from other planned meals, but they just don’t seem to go together?
Or maybe you have an abundance from your garden or the farmer’s market that you’re seeking a new way to enjoy?
What would you say to disguising said vegetables in a creamy, delicious way that even kids will love?
Do you want a quick and easy go-to recipe for weeknights that your family will love?
If this is you, look no further than this easy-to-make, crowd-pleasing curry that is fully customizable and highly nutritious.
Throw in your favorite vegetables and meat or make it vegetarian. Serve it over your favorite starch (rice, noodles, quinoa) or fill it with hearty potatoes or sweet potatoes and eat as a stand-alone meal. Just start with a base of garlic, ginger, and onion and build your very own masterpiece!
- 3 or 4 tablespoons oil (coconut or sesame oil recommended)
- 1 small red onion, chopped
- ½ inch (about 2 teaspoons) of grated, fresh ginger
- 2 or 3 garlic cloves, minced
- 3 or 4 cups of an assortment of vegetables, cut into bite-size pieces and kept separate (suggestions: sweet potato, eggplant, carrot, radish, pepper, tomato, summer squash, zucchini, potato, spinach, kale).
- Optional: Meat of choice (chicken, shrimp, beef) or vegetarian option (lentils, chickpeas)
- 2 to 3 tablespoons of red curry paste (store-bought, or if you’re feeling adventurous, try this recipe from Minimalist Baker: https://minimalistbaker.com/easy-red-curry-paste/)
- 1 can of coconut milk (full fat)
- Handful of coarsely chopped basil or cilantro, or both
- Optional: coarsely chopped cashews for topping
- Rice, noodles, or quinoa, prepared according to box instructions
- Over medium heat, heat oil, then add onion, ginger, and garlic. Sauté until onions are translucent.
- Add your meat of choice or vegetarian alternative to the mixture.
- Add in your vegetables of choice, starting with vegetables that take longer to cook (carrots, potatoes, radishes, etc.) and slowly working your way down to vegetables that take less time to cook (squash, zucchini, tomato).
- Once all vegetables have been added, stir in the curry paste for 2 to 3 minutes.
- Add the entire can of coconut milk to the vegetable mixture and simmer for 15-20 minutes or until your toughest vegetable is cooked through.
- Remove from heat and stir in herbs. Serve over rice, noodles, or quinoa and top with the chopped cashews.