I love red curry with veggies, and this easy homemade recipe is delicious.
I have a few girlfriends I race with, and we recently stayed in a cabin for a couple nights. We went to relax and eat yummy fueling food, but since we enjoyed a hot and sweaty 5K, we called it a “race weekend.” 😉 All four of us eat a plant-based diet, so it made sense for each of us to bring a meal. To me, it was the perfect time to test my hand with red curry. A little risky since curry isn’t for everyone, but since I can’t understand why, I took the chance. Lol. After all, friends are the best guinea pigs, right?!
As with all the recipes you’ll find on Fueling with Real Food, this one is easy, quick, and nutritious. Sometimes, you’ll see ingredient choices that look like shortcuts. (e.g. ground ginger instead of fresh, baby carrots that are already peeled instead of whole carrots, instant brown rice over regular, squeezed minced garlic over cloves, peanut butter over other nut butters, etc.) Those ingredient choices aren’t laziness or lack of creativity or knowledge, but rather to make the recipes more attractive to the masses. If I’ve mentioned or listed a shortcut, it could be because it’s faster, more convenient, it’s what I have in stock, or because I feel that ingredient is more accessible and/or more common in the typical household, making it more attractive. My wish is for everyone to be able to make recipes from here.
ON MY SCALE, THIS RECIPE IS A 10 OUT OF 10!
10/10: Red Curry with Veggies
- Real Food – YES
- Gluten-free – YES
- Vegan – YES
- Quick – YES
- Easy – YES
- Accessible Ingredients – YES
- Modifiable – YES
- Healthy Fats – YES
- Plant-based Protein – YES
- Full of fiber – YES
ABOUT THE INGREDIENTS
- AVOCADO OIL. The oil could be replaced with water, but I’m a fan of avocado oil. I believe healthy fats in moderation are perfectly fine.
- BELL PEPPERS. Every color provides its own list of benefits and all have great antioxidant properties. I tend to reach for red, yellow, and/or orange most of the time because of the flavor, nutritional profile, and bright colors they add to a dish. I used red and yellow for this one.
- ONION. I usually don’t get stressed out about what type of onion I use. While I may have one in mind and may select it for a reason, sometimes I use whatever I have on the counter. I used white in this one.
- CARROTS. You can use whole carrots or baby carrots. I keep baby carrots in my house because that’s what I give my girls (aka fur babies) for treats. You’ll recognize baby carrots in most of my recipes because I stick to my motto – easy, convenient, and fast.
- GREEN PEAS. I used frozen peas. Frozen vegetables are usually a good option if the ingredient list includes only the vegetable you’re buying. Frozen veggies are flash frozen, so they’re frozen within hours of being harvested leaving them packed full of nutrients.
- JALAPENOS. The quantity is a little relative. If you have super-hot peppers, you may consider using only one or removing the seeds. I love peppers and spicy, so I used two with seeds intact.
- GARLIC CLOVES. I love using cloves, but I happened to be out. We keep an organic minced garlic squeeze bottle in the refrigerator for this very reason. When you make hummus as much as we do, you must never run out. I was in a hurry that day, so the squeeze bottle was perfect. It turned out delicious too.
- GINGER. Since I was in a hurry, I opted for ground ginger. Fresh ginger would be fabulous, but I’m a huge fan of ground spices as well. As far as flavor, it was still yummy homemade red curry with veggies!
- COCONUT AMINOS. I know not everyone is familiar with coconut aminos yet, but if they follow Fueling with Real Food, they will be. Coconut aminos is the healthier version of soy sauce and tamari. It is soy free and gluten free, and it’s 1/3 to ½ the sodium. In my opinion it tastes SO MUCH BETTER!!!
- RED CURRY PASTE. Feel free to make your own, but this busy girl did not! The red curry paste straight from the jar was perfect! 😉
- COCONUT MILK (or lite). The full fat milk will make it a little creamier and perhaps a little yummier. If you don’t want full fat, you can purchase lite or even substitute water for some milk. This is where you can make the curry a little soupy if you want. Although, you can control that with the quantity of rice you use as well. If you sway too much from the recipe, be mindful that you may need to adjust the other ingredient quantities, so the dish keeps the same scrumptious red curry flavor.
- BROWN RICE. You could substitute the rice with quinoa or cauliflower rice. The cauliflower rice will make it a little soupier.
- RAW TOASTED CASHEWS. I always use raw to avoid the inflammatory causing processed oils. I enjoyed the toasted cashews on top. It may have been mostly from the texture because I don’t think I toasted mine enough. If you’re not familiar with toasting your own, you can simply put them in a skillet on the stove (no oil) and be sure to shake, stir, or flip them frequently to prevent burning on one side. When you start to smell the aroma or see the nuts turning brown, they’re done. You can toast them to your liking. Easy peasy!
- ½ Tablespoon avocado oil
- 2 bell peppers, diced
- 1 white or yellow onion, diced
- 25 (give or take) baby carrots, diced
- 2 Cups frozen green peas
- 2 jalapenos, chopped
- 6 garlic cloves, mined
- ½ teaspoon ground ginger
- 4 Tablespoons coconut aminos
- 4 Tablespoons red curry paste
- 2 ½ Cups coconut milk (or lite)
- 2 Cups uncooked brown rice
- Raw, toasted cashews, chopped (optional)
- Cook rice according to package and set aside.
- Heat oil over medium heat then add garlic, ginger, onion, jalapeno, and carrots.
- Sautee vegetables until they begin to soften and onions start turning translucent, 4 to 5 minutes.
- Stir in curry paste and stir thoroughly.
- Add bell peppers, coconut aminos, and coconut milk.
- Cook for about 8 minutes and then add green peas.
- Continue to stir frequently and cook 2 to 3 minutes.
- Serve with brown rice. You can serve over rice or mix everything together before serving.
HAPPY & HEALTHY