Simple Yellow Curry
I LOVE curry. It’s so grounding & nourishing on a cold winter day and it’s soooo good for you. It’s extremely anti-inflammatory and is great for boosting immunity in the winter. And on a practical note, it takes less than 30 minutes to throw together and the leftovers stay great for 5 days in the fridge.
This recipe is super versatile, so feel free to use any veggies you have in the fridge. It’s also super forgiving, so don’t worry about following the recipe to a T. It’s almost impossible to mess up. Give it a go and let me know what you think!
Simple Yellow Curry
SERVES 3
1 sweet onion
1 red bell pepper
1 medium sweet potato
2 large carrots
1 head of broccoli
1 tbsp freshly ground ginger
2 cloves of garlic, minced
1.5 tbsp curry powder
1 tbsp coconut oil
2 cups of coconut milk
Handful of spinach
Salt, to taste
Scallions, to finish
1 cup dry rice, cooked
Directions
First you’ll want to prep all your veggies. The curry will cook really fast once everything is prepped, so you’ll want to have it all ready ahead of time.
Dice an onion and set that in one bowl, then chop all your other veggies (minus the spinach) and set those in another bowl. I used 1 red pepper, 2 large carrots, one head of broccoli and a medium sweet potato.
Grate about a tablespoon of fresh ginger & 2 cloves of garlic into another bowl along with 1.5 tbsp of curry powder.
Before starting the curry, start some rice on the stovetop according to package instructions so it can cook while you make the curry.
Heat a large pan over medium heat and add a tablespoon of coconut oil.
Once the oil is hot, add your onions and saute them until translucent.
Add in your ginger, garlic and curry spice and saute for another 2 minutes.
Then add in all your veggies, saute with the onions & spices to let the flavors meld together, then add in 2 cups of full fat coconut milk (about 1 and 1/3 cans - use the rest for a smoothie or hot chocolate!) and half a cup of water, or until most of the veggies are covered.
Let the curry simmer uncovered for 15-20 minutes until the veggies are tender, stirring occasionally.
Once your curry has simmered, about salt to taste and add in a handful or 2 of spinach and mix until wilted in.
Spoon your rice into a bowl & add the curry. Top with some scallions and enjoy.
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Hi there, I’m Katie! I am a cat mom, music publisher, and certified health coach. I believe that food is medicine but that our health also goes well beyond what is on our plate. True health is deeply rooted in our mental, physical, relational and spiritual well-being. It is my passion to come alongside you and help guide you to a more healthy, balanced, and nourished life.
