Veggie Curry

As I looked in my cabinets and my fridge this morning I realized that I was going to have to be creative. I didn’t have any meat. Didn’t have any good veggies that interested me. And it was a little too cold out to really defrost anything. So I looked hard and found enough ingredients for Curry.

So here it goes.

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Ingredients

  1. 1 can lite coconut milk
  2. 1 onion
  3. 1 cup roasted red peppers
  4. 1 clove garlic
  5. 1 can white beans
  6. 1 tbsp natural peanut butter
  7. 1 tbsp coconut oil
  8. 1/2 tbsp curry paste
  9. 1/2 tbsp cumin
  10. 1/2 tbsp curry powder
  11. 1/2 tbsp low sodium soy sauce
  12. 1 cup uncooked jasmine rice
  13. optional-sriracha or other hot sauce

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  1. cook Jasmine rice according to package directions and set aside
  2. In a pan, on medium heat, sautee chopped onion in coconut oil
  3. When onions are translucent add chopped roasted red peppers
  4. Allow peppers and onions to cook for a couple minutes and then add peanut butter allowing it to melt and coat veggies
  5. Pour in coconut milk and beans (rinsed and drained)
  6. Stir in curry powder, curry paste, cumin and salt to taste
  7. Allow all ingredients to come to a bubble and then lower heat to simmer for additional 5 minutes
  8. Serve over Jasmine rice and add desired hot sauce

 

A few tips!! Everyone’s taste for curry is different and this is a rather mild recipe. If you want a stronger taste, you can slowly add in more curry paste, 1 TSP, at a time. Also, if you know that you like it spicy then you can add hot sauce in while cooking. This dish can also easily be enjoyed with chicken or beef, if you desire.

ENJOY!

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