Well, hello there!
Long-time food blog lurker here, finally taking the plunge towards starting my own food blog. I’ll explain a little more about myself and my reasons for doing this later. For now, let’s just get to one of my go-to meals!
It’s a very simple, quick curry that can be made for after-work, heated up for lunch the next day, or anytime you want an easy, veggie-loaded nosh! Leaning into elements of both Thai and Indian cooking, this is a great pick-me-up when I’m in the mood for something both comforting and spicy.
Vegetarian, Vegan, Gluten-free, whole foods.
Yield: 2 Servings
Prep time: 30-40 minutes
(Almost) One-Pot Vegetable Curry
1 medium-sized bell pepper
1 small onion
oil for frying
1 can coconut milk (nothing special…I use Goya, the 13.5 oz can)
2-3 cloves minced garlic
1 tablespoon powdered ginger
1 tablespoon cumin
2 tablespoons curry powder
pinch of chili powder (I like Thai chili, if you can find it; if not, I’ve used regular chili powder and lived)
pinch of sugar/sweetener
2 cups Basmati rice
optional add-ins: mushrooms, eggplant, tofu, textured veggie protein, carrots, potatoes, red and yellow peppers, bamboo shoots…the list goes on, really. The beauty of this recipe is that you can pretty much add whatever you have available. Experiment and see what you like! This recipe is just a base I like to build around.
Prepping: First things first, get your rice going in the rice cooker (or pot, if you haven’t experienced the bliss and magic of a cooker*). You will have enough time to make the curry sauce while the rice is cooking, so that both dishes are on the table piping hot at the same time. I am a fan of the 1-to-1 rice-to-water ratio…so, set it and forget it, and get to chopping your veggies for the curry!
So, while your rice is going, cut up your veggies. The garlic should be a small dice, but the peppers and onions can be a little larger…keep them bite-sized, but not much smaller than that. You don’t want to lose the texture of the veggies in this. Add other vegetables you have on hand. I like to toss in tofu for a little protein, eggplant, mushrooms, julienne carrots…really, whatever you’d like.
Coat the bottom of a frying pan with a generous amount of cooking oil, andtoss all the spices except the curry in first. Turn the heat on low and toast them first…this is the Indian way of infusing the oil with flavor. I just leave the curry out until I add the coconut milk, because it blends better with a liquid. I estimated measurements for the spices above…but feel free to try the sauce as you’re cooking, and add more to taste! Throw in the veggies and pan-fry gently on medium heat. When they start to get browned, add the coconut milk and curry and stir. Toss in a little bit of sugar to balance out some of the spice. I emphasize: Less is More! Bring to a boil and then turn down to a simmer. I usually add any tofu/precooked protein into the sauce during this simmering phase, so as not to turn it into complete jelly; but that is up to you!
The curry should thicken up a little bit…but not too much! Keep an eye on it, stir every now and again and serve over rice.
*Do yourself a favor. Tonight. Buy a freaking rice cooker!