comfort curry

Ok ok ok, I’m not reinventing the wheel here. It’s cold…I want comfort food. Sue me?

I’ve been on a HUGE winter soup/curry/noodle obsession lately. I’ve been really enjoying spending some time in the kitchen on a rainy afternoon with some good healthy ingredients and a pot on the stove. I’ve found a bunch of ‘keeper’ recipies that I’d love to share with you, but I’ll have to stick to just one for now.

Without further ado – the curry that has been fed to many a family member and friend, with joyous outcomes… this is my peer review.

I want to preface this with a disclaimer: I didn’t invent this. I’m sure I found it somewhere but I’ve been cooking it for so long now that I wouldn’t know where to look to credit the original chef.

this thing is #vegan #glutenfree #healthy #delicious and, best of all #easyAF… you’ve been warned.

The Recipe:

  • 1 diced white onion
  • 5 cloves garlic (minced)
  • 2 cups sliced carrots
  • 1 sliced zucchini, sliced
  • 1 sliced red capsicum
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • generous grind of salt (I use himalayan pink salt)
  • 1/4 cup tomato paste
  • 1 1/2 cups vegetable broth (or broth of your choice)
  • 1 can coconut milk
  • 1 tbsp maple syrup (or any natural sweetener)
  • 1/3 cup natural peanut butter
  • 1 pack firm tofu, cut into cubes
  • 1 cup chopped corriander
  • OPTIONAL: rice or quinoa to serve it over

Method:

  1. Add the onion, garlic and carrot to a pot and cook over medium heat in coconut oil, water or broth until they soften (5-10 min).
  2. Add zucchini and capsicum and stir to combine.
  3. Add tomato paste, curry powder, turmeric and salt and cook for a few more minutes, stirring to combine. You can add a dash of water/ broth at this point to help it all mix together.
  4. Add broth and coconut milk and simmer lightly until the carrots are soft and the curry has thickened (about 20 minutes). Stir occasionally to stop it sticking.
  5. Stir in the maple syrup, peanut butter, corriander and tofu and cook for a few more minutes until the peanut butter has mixed through and the tofu is warm.
  6. Optional: Serve with rice or quinoa.

Get your aprons and cutting boards out!

If you try this recipe leave me a comment below and let me know how it goes 🙂