Quick and nutritious winter meals don’t have to be bland!
I love to throw a quick ‘Thai-inspired’ curry on the stove or in the crockpot on a Sunday so that we are sorted for most of the week. This is one such recipe!
Sometimes I make the curry-paste from scratch (and I’ll add in my recipe for this at some point). However, to save time, I often just use a good quality curry paste from the local Asian Fruit & Veggie market and add in a few extra spices I enjoy
- 1 Tablespoon ghee (or coconut oil)
- 1-2 Tablespoons yellow curry paste
- 1 tsp ground cumin
- 1 – 2 tsp of crushed lemon grass (if you have it)
- Grated turmeric (or 1/2 tsp ground turmeric)
- 1 large onion, finely chopped
- 1 dessertspoon soy sauce
- 1 dessertspoon fish sauce (or more to taste)
- 1 dessertspoon apple cider vinegar (or vinegar)
All your favourite non-starchy veggies. I like to use …
- Broad Beans
- 300ml – 500ml good quality coconut milk or cream (full fat)
- Put the ghee in a hot pan. Sauté the onion until translucent and soft.
- Add the curry paste and spices and stir to stop from sticking.
- Once the paste has darkened, add soy sauce, fish sauce and vinegar.
- Chop vegetables to desired size and add to the pan stirring to coat in paste. Reduce heat slightly and allow to simmer.
- Once vegetables are partially cooked, add the coconut cream and stir. Continue to cook on low heat (so as not to curdle the cream) until vegetables are cooked
- Taste for seasoning and adjust to suit. This is when I add some extra chilli flakes if you want a bit more of a ‘kick’
- You can add a bit of lemon juice for more tartness
Enjoy as is, for a low carb (but fully satiating meal!) or with some rice or rice noodles. I like to serve it on a bed of freshly steamed peas and extra broccoli. Garnish with coriander!
Optional: Serve with a boiled egg or add chickpeas for some extra protein!
Also, for a few more carbs, throw in some sweet potato and pumpkin!