Vegan Daughter Paleo Son

Build-Your-Own Red Curry and Steamed Anything!

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Build-Your-Own Red Curry and Steamed Anything!

When looking for a simple red curry, with delicious and versatile flavor, my ATK The Complete Vegetarian Cookbook came to mind. Sure enough, on page 62 there it is, an ideal recipe that can be easily modified for a BYO family dinner. The recipe makes use of prepared spice blends and pantry tomato, great for easy nutritious weeknight meals. This red curry is basically the sauce portion of the recipe with some modification. If you are vegetarian, this is a great cookbook for your collection. It would be even better with more vegan options. Everything I have made from this book has been delicious.

This rich deep all veggie sauce can be made-ahead or made quickly for a delicious dinner that is both filling and refreshing. Add in ANYTHING… seriously, just about anything will be yummy in this easy sauce. Paleo proteins, Vegan and vegetarian proteins. Veggies of all kinds. No need for dairy or gluten!

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Red Curry Sauce with Cauliflower

Saute onion in just a little oil until it begins to brown. Then push the onions aside, add a little more oil and toast the curry powder and garam masala for about 30 seconds. Stir in garlic with everything.

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Add tomato, then water. And tomato paste. And ginger.

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Add cauliflower, cover, and allow to simmer for about 25-30 minutes, or until cauliflower is tender and flavors have melded.

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Add coconut milk and cilantro at the end of cooking… unless you are reserving cilantro for garnish or an add-in.

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If you prefer, you can leave the cauliflower out and prepare only the sauce.However, cauliflower adds body to the sauce, works well on just about any diet, is a wonderful anti-inflamatory food, and tastes great in a curry!

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Sauce can now be eaten immediately, or stored in the fridge. This is one of those foods that only develops more as it sits.

Add-ins

Steam any veggies that you would like to offer as add-ins. Because I know who will want green beans and who will scarf up red potatoes, I adjust the amount needed and just throw them in a colander over a pot of boiling water, covered with a lid, one veggie after another, cooked until just tender.

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Peas and chickpeas are delicious in a curry. Frozen green peas can be quick-steamed or boiled in no time. Chickpeas can be soaked in water overnight, then cooked. Bring to boil, reduce to simmer, cook until tender. I prefer dried chickpeas to canned for better flavor, but canned works well for getting dinner on the table fast.

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If everything is served in glass bowls with lids, then clean up will be a cinch!

I always serve parsley and cilantro in a mug with cold water. People pick their own and it goes right back into the fridge that way.

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A splash of lime and/or pickled onion garnish brightens the dish delightfully.

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And if you have Paleo diners in the family, fish, pretty much ANY fish or even shellfish, or another protein cooked with a curry powder rub and salt reinforces the flavors.

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My son’s plate…

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My daughter’s plate…

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OMGoodness! Sooo yummy! Filling, but not too heavy. Comforting and refreshing at the same time.

And, as always, make enough for next-day leftovers. In my opinion, they will be even yummier. My daughter ate up leftover sauce with rice. So good!

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Mix-In Ideas

Choose whatever your family lies to eat. Almost anything is delicious in this sauce. I’ve even seen my daughter put broccoli, carrots, and cabbage in it!

  • Cilantro, steamed cauliflower, peas, any vegetable you like
  • Vegetarian: cooked red potatoes, rice, chickpeas
  • Paleo: steamed or seared fish, shellfish, chicken, or any other tender-cooked protein you like

Red Curry and Steamed Anything!

Based on the recipe Indian-Style Vegetable Curry with Potatoes and Cauliflower from America’s Test Kitchen’s The Complete Vegetarian Cookbook. If you schedule a cook day in the week, this sauce would be a great item to cook ahead. Leave out the coconut milk, adding that when you reheat the sauce.

Ingredients:

  • 1 14.5 oz can diced tomatoes
  • 2-3 tbsp vegetable oil
  • 1-2 onions, chopped fine
  • 4 tsp curry powder
  • 1 1/2 tsp garam masala
  • 3 garlic cloves, finely minced
  • 1/4 tsp ground ginger, or 1 tbsp freshly grated ginger
  • 1 tbsp tomato paste
  • 1/3 head cauliflower, cored and cut into small bite-sized pieces
  • 1/2 cup coconut milk
  • Onion relish – Really brightens up the dish.. so good!
  • optional: serrano pepper, finely diced

Method

In a large skillet, dutch oven, or sauce pot, saute onions in just a little oil until they begin to brown. Then push the onions aside, add a little more oil and toast the curry powder and garam masala in the oil, stirring it in the skillet or pot, for about 30 seconds.

Add garlic. Stir and cook for a few seconds or until garlic is fragrant. Add tomato, then water, scraping off any browning flavor that has collected on the bottom of the pot. Stir in tomato paste.

Add cauliflower, cover, and allow to simmer for about 25-30 minutes, or until cauliflower is tender and flavors have melded.

Add coconut milk and cilantro at the end of cooking… or add only the coconut milk and reserve cilantro for garnish or an add-in.

Sauce can now be eaten immediately, or stored in the fridge. This is one of those foods that only develops more as it sits.

Leaving the serrano out of the sauce allows for the heat level to be adjusted per bowl. Each person can stir in what they like.

Onion Relish – A simple relish can be made by finely mincing 1 sweet Vidalia onion (or yellow onion), and mixing it with about 1 tbsp lime juice and 1/2 tsp sweet paprika. If desired, add a tiny bit of sweetener, to taste, and salt, to taste. You could also optionally add a pinch of cumin, black pepper, and cilantro. And if everyone like heat, cayenne pepper or minced serrano.

At Dinner Time

Everyone fills their individual bowls with any Add-Ins they like! Pour the rich delicious red curry sauce over each bowl. Or the other way around. Whatever floats your boat.

Serve with Naan bread, or a Paleo Naan bread. Done!

Enjoy!

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