Some of the simplest recipes make the best tasting food. This one is no exception. I absolutely love this curry and am looking forward to preparing more like it in the future.
I’ll admit, I don’t have tons of experience with different types of spices. I’ll also admit that I am going to give learning about them my best shot in the future. The recipe below uses two simple tablespoons of curry and, believe me when I say this, that made all the difference. Sure, there’s sweetness from the pure coconut sugar and that velvety goodness from the coconut milk, but what I’m thinking about right now is the curry. It really brought this dish home.
The only time consuming part of preparing this curry is the prep work involved. But once that’s done, it’s really smooth sailing. For some reason, whenever I see that I’ve got to peel and chop carrots, my heart sinks. I’ve been doing so much of that lately and I’m getting tired of it. I’m going to do a bit of research to see if there’s some magical method for making that job easier. Not that it’s a huge part of this recipe or anything, but my hands are getting tired.
Beyond that, an onion needs to be chopped and two sweet potatoes need to be peeled and chopped as well. Some mushrooms and green beans and what you’ll end up with is a really great curry that you’ll likely receive genuine praise for. It’s not every day we eat curry up here in Maine, but perhaps it’ll become a more frequent activity.
2 Tablespoons Regular Olive Oil
1 Large Sweet Onion
2 Teaspoons Garlic, Minced
2 15-Ounce Cans Coconut Milk
2 Tablespoons Curry Powder
1 Tablespoon Coconut Sugar or Maple Syrup
2 Medium Sized Sweet Potatoes, Peeled and Chopped
4 Medium Carrots, Peeled and Chopped
8 Ounces Mushrooms, Sliced Thin
4 Ounces Green Beans, Trimmed and Cut into 1-Inch Pieces
Regular Table Salt
Ground Black Pepper
I’d like to thank Kate Barrington for this recipe. Laura and I found it in one of her fabulous cookbooks. She writes all sorts of recipes for those who are looking for great dishes that will only make their bodies better. Two of her titles are “DASH Diet Detox: 14-day Quick-Start Plan to Lower Blood Pressure and Lose Weight the Healthy Way” and “The Hashimoto’s Thyroiditis Healing Diet: A Complete Program for Eating Smart, Reversing Symptoms and Feeling Great.” Many of her recipes are vegetarian, gluten free and all that. If you’re interested in what the world now calls “clean eating,” I highly suggest you check out this author.
Soften the Onion
Warm a large skillet over medium heat. When the pan is to temperature, add the olive oil to it and then add the chopped onions. Cook, while stirring, for about 5-8 minutes or until the onions become translucent. Then, add in the garlic and cook for 1 more minute. Stir as well.
Add Carrots & Sweet Potato
Next, add in the carrots and the sweet potato. Also add the curry powder, coconut sugar, a pinch of salt and a pinch of black pepper. Mix all ingredients well and cook for about 3 minutes.
Add the Coconut Milk
Once that’s finished, go ahead and add in the coconut milk.
Makes sure all the milk is melted and then mix it into all the other ingredients. Raise the stove top temperature to medium-high and cover the skillet. Let cook for 5 minutes.
Add the Mushrooms & Green Beans
Remove the lid from the skillet and add in both the mushrooms and the green beans. Stir these ingredients into the others well. Keep the temperature the same and also keep the lid off the skillet. Let everything simmer for about 5 more minutes. You’ll likely need to stir during this time because the goal here is to soften both of these additional vegetables. Once you’re finished, the curry should look like this.
Divide & Serve
At this point, you can divide the curry between 4 bowls. Also, add some cilantro leaves to each bowl as a garnish.
The Final Dish
As you can see, this recipe makes a lot of food. It’s a meal in a meal. Laura and I also cooked up some rice to scoop the curry onto. I think that worked out really well. Enjoy!