This recipe is one I make often – and it’s so easy and only takes about 20 minutes – especially if you already have your grain cooked.
Thai Red Curry
- 1 lb mixed veggies (I like peas, carrots, celery, broccoli, cauliflower, onions, mushrooms, zucchini, kale…. you can also use mixed frozen veggies)
- 1 cup garbanzo beans
- 1 Tbs Thai Kitchen Red Curry Paste
- 1/2 cube Low Sodium Vegetable Bouillon Cube
- 1/4 tsp coconut extract*
- 1 medjool date, finely chopped
- 1 scant cup unsweetened almond milk (or non-dairy milk of your choice)*
- Fresh Thai Basil (or regular basil is fine too), chiffonade cut
Chop or slice vegetables into large chunks.
Preheat a wok or medium saucepan on high heat. Place all veggies into pan and stir fry approx 1-2 minutes. Cover and reduce heat to medium. The veggies will begin to ‘sweat’ which will help them not stick to the pan.
Stir occasionally and continue cooking until veggies are al dente.
Add garbanzo beans and stir about 1 minute.
Move veggies and beans to the side and add in curry paste. Saute until fragrant – about 1-2 minutes. Stir into veggies and add bouillon cube, date, coconut extract, and non-dairy milk. Stir to combine.
Cover and let simmer until veggies are soft but not mushy – about 3-5 minutes.
Add basil and stir to mix.
Serve over whole grain of choice (I like to use either Basmati brown rice or a mix of quinoa and millet. 🙂
* Instead of heavy (or even lite) coconut milk which is typically used in Thai curry dishes, I ‘cheat’ a bit and use an alternative non-dairy milk and coconut extract to impart the flavor. Coconut milk is very high in fat – and predominantly saturated fat which negatively impacts insulin resistance, endothelial cells and artery health. Since I choose to advocate highly nutrient dense foods promoting optimal health, I forego the coconut milk for this reason.