this past sunday was about reflection, and rest. I committed to doing exactly what I felt like doing, in each moment. one of the things I was clear about not wanting to do, was face the grocery store. so instead, I decided to look in our fridge and pantry to see what I had, thumb through a few recipes, and quickly got inspired to build my own curry. and, it turned out to be one of the most delicious things I’ve ever made!
prep time: 20 mins
cook time: 30 mins
V, GF, nut free
here’s what you’ll need:
- 1 tbsp coconut oil
- 1-2 garlic cloves
- 1 small yellow onion, chopped
- 1 tbsp (heaping) fresh minced or grated ginger
- 2 tbsp yellow curry
- 1 tsp coriander
- 1/2-1 tsp of red chili flakes (more or less, depending on spice tolerance)
- 1 tsp turmeric
- 1 small sweet potato, peeled and cubed (about 1 cup)
- 2 med carrots, peeled and diced
- 1 red bell pepper, chopped
- 1 tbsp tamari
- 3 cups organic low sodium vegetable broth
- 1/2 cup coconut milk
- 1 cup pumpkin puree
- juice of 1 lime (do not omit!)
- 2 cups of spinach
- cilantro (for garnish)
- 1 package of organic smoked tofu (optional)*
- black pepper (to taste)
*depending on your preference you could add a can of chickpeas as a source of plant-based protein at step 5 below, or, if you’d prefer an animal-based protein, you could brown some chicken breast at step 1 below.
here’s what you’ll do:
- melt coconut oil in large pot, add garlic and onions and sauté for 5 mins, then add ginger and continue sautéing until onions are translucent, and then add dry spices (curry, coriander, chili flakes, turmeric)
- add 1 cup of vegetable broth to scrape up anything that’s dried to bottom of pot, continue to stir for 2-3 mins
- add pumpkin puree, remaining 2 cups of vegetable broth, coconut milk, tamari, sweet potato, carrot, bell pepper
- bring to a boil and then simmer for 25-30 mins or until sweet potato and carrots are soft (the longer, the better). toward the end, add lime juice and fresh spinach. I also added a package of cubed tofu. whatever you do, don’t omit the lime juice! it really helps to balance the richness of the coconut milk, sweet potato and pumpkin.
- serve over brown basmati or quinoa (for extra protein) and garish with cilantro and black pepper. to make paleo/grain free, consider omitting the brown basmati or quinoa and serve over cauliflower rice. like most curries, it’s even better the next day! tip: cook your quinoa, rice, or cauliflower rice with 2 tsp of cumin seeds. #nextlevel
in deciding what to cook for dinner, I highly recommend taking an inventory of what you already have at home. it feels really good to use what you’ve got, saving yourself a trip out, and your pennies. having trouble getting inspired? check out my previous blog post on manifesting your inner chef.