Hello friends! This week I feel like I woke up and Seattle was in full fall mode. The leaves are quickly changing, mornings on the farm are colder, and the sun sure is taking its time rising. So with this colder weather comes the need to wear fuzzy socks at all times and the craving for warm food and savory flavors.
I love curry. Really. I used to be kind of scared of it because I had no idea what the heck it was but then I said, “let’s give this stuff a try” and I have never looked back. It’s simple to make yet embodies so many flavors that hit the spot on a rainy fall day.
Reasons I’m pumped to share this recipe with you:
- There are more vegetables in it than you will know what to do with
- Chickpeas!! They are cheap and so dang versatile and full of nutrients your body can get pumped up about
- This Thai curry paste (you can find it at most grocery stores!)
- The recipe makes a big batch of curry so for those of you with a big family, or those of you wanting to make dinner for friends but not trying to devote your entire savings account to it- this is for you!!!!
Even if you have never made curry, I encourage you to give this a shot! Trust me if I can do it, you can do it. Also, if you are in a time crunch, try buying pre-sliced vegetables! Although the prep of a meal is usually my favorite part, sometimes (okay, a lot of times) life happens and we don’t have the time we wished we did to make every detail homemade.
On another note- I want to drop in and give you all a little encouragement. Lately I have been surrounded by more advertisements for weight loss than I know what to do with and food documentaries stretching the truth. Yes, it is cool that as a culture we are becoming more aware of what we put into our bodies, but with that comes shaming of putting the “wrong” things in your body. So here’s my two sense to you- honor your hunger, listen to your body, and if you want a cookie, then eat a cookie. It’s quite freeing. Either way, know you are perfectly and wonderfully and no fad diet or scary food documentary can change that.
Have the best week friends! I hope it is filled with fuzzy socks, pumpkins, and most of all, Red Coconut Curry with friends gathered around.
Red Coconut Curry
2.5 cups basmati rice
1 yellow onion, diced
2 carrots, diced
1 zucchini, diced
1 eggplant, diced
2 red bell peppers, diced
2 tbsp grated ginger
2 clove garlic, pressed
2 heirloom tomatoes, peeled and diced**
2 tbsp coconut oil
3 tbsp red curry paste
1 13oz can coconut milk
5 leaves thai basil
start off by making the rice according to the package (usually 2 cups of water to 1 cup of rice)
heat a large pot to medium heat. add coconut oil + onion + carrots and cook for 5-7 minutes
next, add remaining vegetables, ginger, and garlic to the pot. cook down for 3 minutes and then cover for 5 minutes to allow vegetables to become more tender
add heirloom tomatoes, curry paste, and coconut milk and bring to a boil. reduce to a simmer for 10 minutes.
remove from heat, add thai basil, s & p, and spoon curry over a bed of rice. enjoy!
** if you are short on time, substitute 2 heirloom tomatoes with a 14oz can of diced tomatoes.