Here is another easy way to make a delicious, creamy curry!
Say it’s lunchtime, and your refrigerator isn’t offering you a full portion of anything, but you have a bunch of odd bits of vegetables and some coconut milk, all of which really need to be used before they go bad. In less than 10 minutes, in one pot, you can make this yummy souplike stuff! And if you happen to have some cooked lentils or white beans, you can add some protein to the yum! Or if you happen to have some cooked rice, you can mix that in to make it less soupy! Or you could eat it over a leftover baked potato!
I didn’t have lentils, beans, rice, or potato handy. Here’s what I did have and how I made it into this meal:
- 1/4 of a raw onion
- 1/4 cup steamed broccoli
- 1/2 cup diced roasted sweet potato
- 2 Tbsp diced raw red pepper
- 1/2 cup coconut milk
- olive oil
- yellow curry powder
- powdered ginger
- chopped garlic in a jar (or you could use granulated garlic, garlic powder, or fresh garlic)
- Sriracha (or other hot sauce)
Dice the onion and put that, red pepper, and oil in a saucepan over medium-high heat. Cook, stirring frequently, until beginning to brown.
Add the cooked veggies and the coconut milk. Reduce heat to medium-low. If there’s a lot of coconut milk stuck to the inside of the storage container, add 1 Tbsp. water to the container, put the lid on, shake, and pour into the pot. Stir until coconut milk is completely liquid (if it’s the type with no additives that becomes semi-solid in the fridge).
Season to taste. I didn’t measure but ended up using something like 1 tsp. curry powder, 1/2 tsp. ginger, 1/4 tsp. garlic, and a moderate drizzle of sriracha.
Heat until very bubbly, then turn off heat and let stand until it stops bubbling. Pour into bowl and eat!