Happy New Year! There is no better time to jump on the train to better health, eating real food and cooking at home. And I think curry is one of the best meals for beginner’s to try but it also delicious enough that experienced cooks will still be satisfied. It takes a little prep depending on the veggies you choose, but you pretty much throw everything in a pot, let it simmer and enjoy! This really is a meal anyone can cook!
I tend to go full fat coconut milk or sometimes even coconut cream because after taking a cooking class in Thailand, it’s hard for me to do otherwise but feel free to sub in light coconut milk if you are looking for a lower calorie option.
Also, in regards to the curry paste, pick the color paste that suits your tastes – generally red and green are good places to start. This is a brand I love and trust because there are no unnecessary ingredients! I’ve made my own curry paste before but have found that they don’t turn out quite the same unless you are able to get your curry ingredients from an asian market – and this is a MUCH simpler route to take.
Your simmer time will vary depending on what type of vegetable you choose but as a general rule, you want to sautee onions, harder veggies such as squash or sweet potatoes and your protein to cook it a bit. Add the remaining ingredients and simmer until everything is cooked through!
- 2 tbsp coconut oil
- 1 onion, diced
- 2 sweet potatoes
- 2 cups green beans
- 2 cups peas
- 1 can (15 oz) garbanzo beans
- 1 can (15oz) coconut milk
- 2 Tbsp curry paste (your choice of color - green is shown as that is what I had)
- Combine, oil, onion and sweet potatoes. Cook until onions are translucent and fragrant, about 5-7 min. Meanwhile whisk together curry paste and coconut milk.
- Add other veggies, beans and milk. Simmer for 20minutes or until potatoes and green beans are tender. Add any additional spices to your tastes (salt, pepper, curry powder, etc.)