When It comes to cooking from scratch, I hear the same struggle over and over. "I don't have time, I don't know where to start, it seems overwhelming". I hear you loud and clear.
It's easy for me to run in the kitchen, throw some stuff together and call it dinner, but if that's not part of your repertoire, it's challenging to get into the groove. But what I've tried to impart over and over is that cooking doesn't have to be complicated to be delicious.
Besides the fact that I'm a food blogger, I'm also a mother and full time worker and whatever other roles I have to fulfill, so needless to say, I've got a lot of stuff going on. Some days I can cook uninterrupted, sipping away at a glass of wine, gliding through the process. But most days aren't like that so I have to be realistc. My only object is to feed the starving mouths, whining at my feet.
One of my go to meals is this vegetable coconut curry. It's a great option if you're looking for a quick dinner that's going to require minimum effort. It's also practically foolproof since the blender makes the sauce for you and all you have to do is peel, chop and stir. Easy right?
Coconut milk, peanut or almond butter and Thai red curry paste are staples in my house. If you have those and some vegetables, you have yourself a vegetable coconut curry that's absurdly easy to make. And frankly in the time it takes to order takeout, you can have dinner made and on the table.
vegetable coconut curry
- Prep time: 10 minutes
- Cooking time 15 minutes
- Serves 4-6
For peanut sauce:
- 1/4 tsp ground coriander
- 1-2 tsp Thai red curry paste (I use this)
- 1 inch knob minced ginger (i use a lemon zester for it)
- 1 tbsp fresh cilantro
- zest of 1/2 lime
- 1 can full fat coconut milk (I use this)
- 2 tbsp peanut butter or almond butter (I use this or this)
- 1 tbsp maple syrup (I use this) - omit if Whole30
- 1/2 tsp lime juice
- 2 tbsp coconut oil
- 1/2 tsp salt
- 2 minced garlic cloves
- 1 large summer squash or 2 small cut into roughly 2" strips
- 1 large zucchini or 2 small cut into roughly 2" strips
- 3-4 carrots cut into 2" strips
- 1 red bell pepper thinly sliced
- 8 small white mushrooms sliced
- handful of green beans trimmed and cut in half
- chopped peanuts or sliced almonds
- additional cilantro for garnish
Serve with suggestions:
- rice (In a strainer rinse 1 cup of rice under running water, add to pot and combine with 2 cups water, bring to a boil, then reduce to a simmer and cook for 15 minutes. Let stand for 5)
- quinoa (In a strainer rinse 1 cup of quinoa under running water, add to pot and combine with 2 cups water, bring to a boil, then reduce to a simmer and cook for 15 minutes. Let stand for 5)
- zoodles (Follow directions of whatever equipment you have). Sauté in pan with 1 tsp coconut oil for 1-2 minutes until soft.
- cauliflower rice check out the recipe here.
- large dutch oven or other heavy pan
Add all the ingredients under sauce to a blender and blend until smooth. Set aside.
Heat dutch oven on medium heat and add coconut oil along with garlic. Cook stirring continuously for 30 seconds until fragrant but not brown. Add all the veggies and salt and give a good stir from time to time. Cook veggies for about 8 minutes.
Add sauce and continue cooking for another 5 minutes. I like my veggies to still have a bite.
Like with all recipes, they can be customized, so if you want to add more maple syrup for a sweeter taste go for it, if you want to add more lime for a tangier taste that's good too.
To assemble, layer over rice, quinoa, zoodles or cauliflower rice.