Updated: May 8, 2020
Hearty, delicious, filling, warming and satisfying.
That is what curry is to me. It gives me all the comfort food vibes while still being a super healthy option for you and your family. Include more curry in your life. The flavors are euphoric.
While this isn't the most authentic version of curry (I use a store-bought paste), it is sure to please.
1 T olive oil
1/2 sweet onion, diced
4 cloves garlic, minced
1 T fresh ginger, minced
2 T Thai Kitchen red curry paste
salt and pepper to taste
1 can full fat coconut milk
1 large sweet potato, diced in bite sized chunks
2 cups broccoli
Lime wedge, for garnish
1/4 peanuts, chopped for garnish
Sprinkle of shredded coconut, for garnish
1. Heat 1 T olive oil in a pan and sauté the onion until translucent.
2. Add garlic, ginger, red curry paste and salt and pepper and sauté for additional 30 seconds coating the
onions garlic and ginger in the paste.
3. Add coconut milk and bring everything to a boil. Reduce heat and simmer for 10 minutes
4. Add sweet potato and bring to another boil, cover and reduce heat. Cook for 20-25 minutes until
your potatoes are tender. (You may need to add 1/4 - 1/2 cup water at this stage depending on the
liquid to solid ratio of your coconut milk. I usually add 1/4 cup.)
5. Add broccoli when there is 15 minutes left to the potatoes.
6. Serve her over some white basmati rice and top with a squeeze of lime, some peanuts and shredded