Curry. I like it a lot.
It can be hot or not so hot. It can be red, green or yellow. It can be a paste or a powder. You can serve it with meat (or not), veggies, tofu, nuts, chickpeas or a mixture of any of the above – it’s truly a versatile dish – and a simple one.
This recipe (if you can call it that) is always a little different for me, I just use whatever I have on hand…mix it with coconut milk, vegetable broth, some fresh herbs (typically cilantro) and finish with freshly squeezed lime juice and a delicious dinner is served!
Most curry dishes (in my opinion) are pretty much the curry base mixed with the ingredients of choice plus coconut milk and stock. Oh, and lime juice. Must have the lime juice.
So if your wondering what to have for dinner, why not try a simple curry?
You can find pre-made curry pastes or curry powders in just about any grocery store, for this recipe I used a red curry paste – I prefer the paste for a dish like this. Think you have nothing on hand to eat? Think again. Not a lot is needed for curries, just a bit of creativity and a little time…
I didn’t have much on hand,
(I’m so excited to be in my garden again, this post was written before my garden was in full force) – so I utilized what I did have; one red pepper, broccoli, carrots, cashews, tofu, onions, fresh parsley and limes. Basically a few staples.
Here’s a few more ideas for curried dishes – sweet potato, spinach, kale, fresh ginger, garlic…try using frozen veggies too if fresh aren’t available. No limes? Use lemons. No cilantro? Use parsley. Fish also tastes divine curried…as do a variety of meats. So, go crazy. Get out your knife, your stock, your coconut milk and whatever you have in your fridge and get currying. (:
While you are preparing the curried veggies don’t forget to start cooking your rice or rice noodles so it is ready when your curry is ready…
and sauté your tofu (or meat of choice), until golden and crispy. Remove from pan and set aside.
In same pan sauté onions in a bit of olive oil (or butter), until golden, add carrots (or any ‘hard’ veggie), until slightly softened, then add your ‘softer’ veggies like peppers, broccoli or greens – sauté for a few more minutes.
Then I push the veggies to the sides of the pan, add the curry paste (amount depends upon how spicy you want it) and coconut milk (1 can) and mix well until all is blended – all the while simmering over a low heat…then add about 1 – 1.5 cups of veggie stock and mix well. Add cashews and the sauteed tofu and simmer for another 5 minutes or so. Salt to taste, add fresh herbs (parsley or cilantro) and finished with freshly squeezed lime juice.
Portion out a bit of rice (or rice noodles), then top with the curried veggies (or whatever it was you curried) and enjoy.
Salt and lime to taste.
Easy. Delicious. Healthy. Versatile. Inexpensive.
What’s not to love?
Yum! Coconut curry is one of my go-to easy dishes. I usually do Thai curries of some kind, but lately I’ve been having fun making Jamaican-style curries using curry powder, allspice, and nutmeg. Love that your recipe is so versatile!
Looks good. I’ll try it soon.