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  • Curry in a hurry

    One of the hardest things about having little kids and working in retail is that I don't get to cook as much as I used to. Since we got the CSA delivery, we have a wider variety of produce and so I've been trying some new recipes again. But mostly we rotate through easy-to-make dinners that the kids like, so it's a lot of mac 'n cheese and pizza. 

    I do have a few reliable recipes, though, that are ridiculously easy to make. And this curry is one of them. You only need one pot and four things:

    • Whatever veggies you have on hand, maybe 6 cups total

    • A can of coconut milk (half and half works great, too)

    • Concentrated curry paste - Indian, Thai, whatever you like! I use about half a jar per batch. 

    • 90-second rice pouch

    Basically all you have to do is saute the veggies, add the curry paste and coconut milk and let it simmer until all the veggies are cooked through. If you wanted to add some cubed chicken or other meat, that works too. While it's cooking you microwave the rice and you're good to go. 

    I'm not a believer in cooking one type of veggie for a few minutes, then taking it out and cooking another and so on. Just dump it all in. (The only exception would be if you are trying to render fat from meat and use that to cook with). I really like broccoli and potatoes, but carrots, peas, bell peppers, onions, asparagus, cauliflower, greens and all kinds of other veggies will work. 

    This recipe checks a lot of boxes, too. If you use coconut milk, it's vegan. Put it on cauliflower rice and it's Paleo. Use more meat and fewer veggies if you want more protein. Use basmati instead of brown rice. You do do! 

    The curry paste has all kinds of flavorful spices, so you don't have to add anything. Maybe a little salt and pepper, if you like. Try it! You will love it.