Tag Archives: curry

Savory and Creamy Coconut Curry Veggies

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper I have to tell you, I’m having a hard time writing this recipe because I can’t put this dish down. It is so delicious. The healthy stats on this dish are off the charts too.

This dish is so nutrient rich. Check this out…it’s vegan, paleo (clean eating), dairy free, chickpeas, carrots, sweet potato, pumpkin, tomato, onion, cauliflower, red bell pepper, coconut milk, spices and water. It’s hoppin’ delicious! You say it can’t be? Oh, it be!

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

First, chop those veggies. That’s the hardest part. I used by mini food processor for the carrots.

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

Heat the olive oil and add the onions. Saute for a few minutes, add garlic, saute for another minute. Then add your carrots, red bell pepper, sweet potato, tomato and cauliflower. Stir to combine and then partially cover pan and cook for 8 – 9 minutes, stirring occasionally. Partially covering the pot lets the veggies steam and soften better.

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

Next, add chickpeas, pumpkin and all of the spices. Combine thoroughly. Then finally add the coconut milk and water, combine with the veggie mixture. Bring to a boil then reduce to a simmer. Cover and cook for 20 – 25 minutes, stirring every 5 minutes. You’ll know it’s done once all your veggies are cooked. The longer you let it simmer, the thicker it will get so go by your preference.

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

I served mine with some cooked wheat berries. Eat it plain or top some quinoa or brown rice or any other ancient grain you prefer.

coconut curry vegetable sweet potato cauliflower carrot pumpkin onion turmeric chickpea paleo vegan pepper

Savory and Creamy Coconut Curry Veggies
 
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Author:
Recipe type: Vegan, Vegetarian, Dairy Free, Paleo
Serves: 6 - 8 servings
Ingredients
  • *I ALWAYS RECOMMEND USING ORGANIC INGREDIENTS WHENEVER POSSIBLE*
  • 2 tablespoon olive oil
  • 2 - 15 oz. cans garbanzo beans, rinse and drained
  • 1 - 14.5 oz. can diced tomato, drained
  • 1 - 15 oz. can pumpkin puree
  • 1 - 15 oz. can coconut milk (light or full-fat. I used full fat)
  • 1 cup water
  • 1 cup carrots, chopped
  • 1 cup cauliflower florets
  • 1 large onion, diced
  • 1 small/medium sweet potato, peeled and chopped roughly
  • 1 red bell pepper, chopped
  • 1 tsp minced garlic
  • 1 tablespoon curry powder
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon cayenne pepper
  • Optional: ½ lime
Instructions
  1. Start out by chopping all your veggies ahead of time.
  2. Heat oil in a medium to large saucepan. Add onions and saute for 3 - 4 minutes until onion become soft.
  3. Add garlic, combine and saute for a minute.
  4. Add tomatoes, carrots, sweet potato, cauliflower, red bell pepper, stir to combine and let cook partially covered with lid for 8 - 9 minutes, stirring occasionally. Partially covering the veggie mixture allows the veggies to steam lightly.
  5. Add chickpeas, pumpkin, curry, ginger, salt, pepper, turmeric, cinnamon and cayenne pepper. Stir everything to combine well.
  6. Add coconut milk and water to the mixture, stir well.
  7. Bring to a boil then reduce to a simmer and cook for 20 - 25 minutes depending on how thick you like it. Make sure to stir every at least every 5 minutes.
  8. Serve with a ½ lime to squeeze onto the dish if desired.
  9. You can eat this amazing dish just as it or top some quinoa, wheat berries or farro. I had mine over some nice chewy wheat berries.

 

Easy Thai Coconut Curry Scallops with Jasmine Rice – Paleo, Gluten Free, Dairy Free

Easy Thai Coconut Curry Scallops with Jasmine Rice

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerA friend recently went to Vegas and was talking up a coconut curry scallop dish they had at the Bellagio. Well then all I could think about was coconut curry scallops so I needed to try out a recipe and see how things went.

I found this recipe on line that had ingredients I could tweak to make it paleo and gluten free. It was unbelievably easy to do. Just a couple of small tweaks is all you need sometimes. Which goes to show that very few recipes can be off limits to you if you just know what to substitute. The taste is the same, just better ingredients,

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerTo make this recipe really easy as far as steps go, I chopped everything I needed first. This took about 10 minutes. It went fast. I put all the ingredients in their own little piles so I’d be ready for them in a snap. This dish cooked up in a little over 30 minutes and you’ll look like a kitchen ninja 🙂

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerNext I made the sauce. All I did was put in all the ingredients called for. No fancy schmancy crap, easy like weezy. While the sauce is simmering, salt and pepper the scallops.

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerAfter sauce has been cookin’, add your thawed scallops. Cook scallops about 3 minutes on each side. To test doneness, cut one open and make sure it’s white, not opaque. You don’t want to overcook the scallops though, they can get rubbery.

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerI made some jasmine rice to go with the scallops so if you do that, start it as soon as you start chopping the ingredients because the rice takes about 35 minutes. You could also use brown rice or quinoa, whatever floats your boat.

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerLook at you cookin’ delicious healthy thai food. You friggin’ rock!

thai coconut curry scallop jasmine rice paleo gluten free carrot lime ginger

Easy Thai Coconut Curry Scallops with Jasmine Rice - Paleo, Gluten Free
 
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Author:
Recipe type: Paleo, Gluten Free, Dairy Free
Serves: 4
Ingredients
  • 1 pound large scallops
  • ½ cup chopped shallots
  • ⅓ cup chopped cilantro
  • ⅓ cup chopped fresh basil
  • 3 large carrots cut into matchsticks
  • 2 large limes
  • 2 Tablespoons minced or grated peeled fresh ginger
  • 2 Tablespoons fish sauce
  • 1 Tablespoon coconut oil
  • 4 teaspoons Thai red curry paste
  • 2 teaspoons chili garlic sauce (I used sriracha)
  • 1 can full fat coconut milk
  • pinch salt and pepper
  • Optional: ¼ cup chopped peanuts
Instructions
  1. Chop all your veggies and herbs first.
  2. Finely grate zest from one of your limes. Using the remainder of the lime, squeeze 2 Tablespoons. Cut second lime into wedges for garnish.
  3. Heat coconut oil in large saucepan over medium-high heat. Add chopped shallots, carrots and minced ginger; saute until shallots are tender and carrots soften, about 5 minutes.
  4. Stir in curry paste, sriracha, coconut milk, fish sauce, lime peel zest and 2 Tablespoons lime juice. Simmer gently, stirring often for about 5 minutes.
  5. Sprinkle scallops with a pinch of salt and pepper on both sides. Add scallops to curry sauce.
  6. Return heat to a gentle simmer and cook just until scallops are opaque in center, 5 to 6 minutes.
  7. Gently stir in cilantro and basil.
  8. Serve over your favorite rice. I used jasmine but you could use brown rice or even quinoa.
  9. Garnish with sliced limes.
  10. Optional: sprinkle with chopped peanuts

Butternut Squash Coconut Curry Soup with Red Lentils – Vegan, Gluten Free

Butternut Squash Coconut Curry Soup with Red Lentils – Vegan, Gluten Free

butternut squash coconut curry soup red lentil gluten free vegan carrotMost likely you are very cold right now since it’s been a brutal winter in the Midwest and East Coast. I’m in sunny warm Arizona enjoying my first ever warm winter season so I pretty much feel like I won the lottery at this point. What better way to celebrate than making soup? Ok, I’m slightly lame but here’s is yummy soup anyway.

I love every single flavor of this soup. I love all of these flavors separately but when combined are rich, creamy and really hearty. Plus it’s vegan and gluten free.

This soup is super fast and easy, freezes and reheats really well. First saute your veggies for a few minutes…

butternut squash coconut curry soup red lentil gluten free vegan carrotThen add all remaining ingredients and simmer…

butternut squash coconut curry soup red lentil gluten free vegan carrotThe last step is to puree. Boo-yah! Enjoy this nutritiously decadent creamy soup.

butternut squash coconut curry soup red lentil gluten free vegan carrotI used to be apprehensive about cutting squash. I used to worry I’d lose a digit or worse. I looked up some videos on youtube.com and picked up some great tips and tricks. Here’s a  video for cutting a butternut squash that was super helpful. The second part of the video is where she shows how to peel it. Easy peazy, I’m a pro now. 

Butternut Squash Coconut Curry Soup with Red Lentils - Vegan, Gluten Free
 
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Author:
Recipe type: Vegan, Gluten Free, Soup
Serves: 4 servings
Ingredients
  • *** I ALWAYS RECOMMEND ORGANICS WHENEVER AVAILABLE ***
  • 1 tbsp olive oil
  • 1 butternut squash, peeled, deseeded and diced
  • 3 medium carrots, diced
  • 3 cups vegetable stock
  • ½ cup red lentils or ¾ cup for a thicker soup
  • 1 tbsp curry powder
  • ½ teaspoon turmeric
  • 1 can reduced-fat coconut milk
  • **Optional: shredded coconut for garnish**
Instructions
  1. Heat olive oil on medium/high heat in a large saucepan and add squash and carrots. Let sear for a couple of minutes, stir and let sear again for a couple of minutes.
  2. Stir in curry and turmeric, cook for a couple of minutes.
  3. Pour in in lentils, vegetable stock and coconut milk. Stir to combine thoroughly and bring to a boil.
  4. Once boiling, reduce heat to a simmer. Cover and let simmer for 15 - 18 minutes or until everything is tender. Stirring occasionally so the bottom doesn't scorch.
  5. Using a food processor (I used a Vitamix), puree until as smooth as desired.
  6. Serve warm. Can garnish with shredded coconut flakes.
  7. This soup freezes and reheats very well.

 

 

Red Pepper Thai Coconut Asparagus with Quinoa

Red Pepper Thai Coconut Asparagus with Quinoa

Red Pepper Thai Coconut Asparagus quinoa paleo vegan gluten free side dish proteinI opened the fridge and realized I hadn’t made anything with the asparagus I’d bought recently. I remembered a recipe I came across recently and remembered the words “thai” and “coconut” but not much else. That was enough for me though. The light bulb went off and I started gathering ingredients like Edward Scissorhands trimming a hedge lol.

Red Pepper Thai Coconut Asparagus quinoa paleo vegan gluten free side dish protein

I wasn’t sure how this would turn out but of course I was hoping for the best. It had so many of my favorite foods and flavors so how could it not kick ass?

Thankfully, it kicked ass! So much so that I walked away for a few minutes and when I came back to the kitchen, half of it was gone. Hubby owed up and said “I ate it, it was really good!” That’s the best compliment of all. He even requested I make it again this week.

Red Pepper Thai Coconut Asparagus with Quinoa
 
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Author:
Recipe type: Paleo, Vegan, Gluten Free
Serves: 4
Ingredients
  • 1½ - 2 cups chopped asparagus (about 1 inch pieces)
  • ½ sweet yellow onion, diced small
  • ½ cup uncooked quinoa (you'll use the coconut milk to cook the quinoa instead of water)
  • 1 cup unsweetened coconut milk + 1 tablespoon, separated
  • 1 Tablespoon coconut oil
  • 1 teaspoon red pepper flakes + a pinch, separated
  • ½ teaspoon paprika
  • big pinch of curry powder
  • dash salt/pepper
Instructions
  1. In a medium saucepan, prepare quinoa. Combine uncooked quinoa with 1 cup of coconut milk. Bring to a boil then reduce to a very low simmer, add teaspoon of red pepper flakes, stir and cover. Cook for 10 minutes, stirring occasionally. If after 10 minutes there is still liquid left in the pan, uncover pan and let the liquid cook off.
  2. While the quinoa is cooking, heat coconut oil in a medium skillet and add onion. Saute on medium for 3 or 4 minutes, stirring occasionally.
  3. Add paprika, curry powder and salt/pepper, stir.
  4. Add asparagus and combine everything in the skillet. Continue to saute on medium for 3 - 4 minutes, stirring occasionally.
  5. Add cooked quinoa to onion/asparagus mixture plus 1 tablespoon of coconut milk and a pinch of red pepper flakes. Cook until the coconut milk is cooked off.
  6. Serve.

 

Easy Paleo Honey Mustard Drumsticks

Easy Paleo Honey Mustard Drumsticks

honey mustard chicken legs drumsticks protein paleo easy curryI am a sucker for a drumstick. I’ve loved them since I was little. What’s not to love, they come with their own handle for gosh sake. But the typical seasoned drumstick can get boring sometimes. This recipe is far from boring.

The recipe has a touch of curry in it which really adds a great savory flavor but is not overwhelming in the least. But if you aren’t into curry, you can omit it. They will still turn out super flavorful without it.

honey mustard chicken legs drumsticks protein paleo easy curryThis simple recipe is easy, paleo and a great source of protein. You can bake these or make the marinade and put your chicken legs on the grill. It’s the marinade that makes this recipe for sure so use it on chicken breasts too if you want.

I boiled the marinade before using it to baste just because it was sitting on raw chicken but that’s just me being super cautious. You can skip this step if you aren’t concerned about it. If you do skip that step, only use the marinade for basting and not for any dipping sauce unless you boil it.

honey mustard chicken legs drumsticks protein paleo easy curry

Easy Paleo Honey Mustard Drumsticks
 
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Author:
Recipe type: Paleo, Protein
Ingredients
  • 5 - 7 chicken legs
  • 1 cup raw honey (can sub with regular honey)
  • ½ cup dijon mustard
  • 2 tsp coconut aminos (can sub with soy sauce if not going paleo)
  • 2 tsp yellow curry powder (you can skip the curry if you don't like it)
  • 2 tsp salt + a pinch or two
  • 1 tsp ground ginger
  • 1 tsp pepper
Instructions
  1. MARINADE:
  2. Combine everything except for the chicken legs and the extra pinches of salt. Whisk together. If using raw honey, it may seem thick at first but just keep stirring because it will liquify quickly.
  3. Pat your chicken legs dry with a paper towel and put in a baking dish, pour marinade over them, coating completely.
  4. Cover and place in the fridge anywhere from 2 hours to overnight. Flip the chicken legs over half way through your marinading time.
  5. BAKING DRUMSTICKS:
  6. Preheat oven to 350.
  7. Pour the marinade into a small saucepan, set aside.
  8. Bake chicken for 65 - 70 minutes.
  9. Once you put the chicken in the oven, bring your extra marinade to a boil, stirring constantly. I do this just because it was on raw chicken and I'm being extra cautious. If it doesn't bother you, then you can skip this step.
  10. Once your marinade has boiled for a minute or so, baste your chicken legs generously every 15 minutes or so until they are done. If you have any left over you can use as a dipping sauce on the side.

 

Recipe inspired by www.chewoutloud.com