My Signature 'Curry In A Hurry'
Curry is one of those dishes that never goes out of style. Is it freezing outside? Curry will warm you up and make you feel all cozy and fuzzy-happy (that's an adjective...right?). Is it too hot to be alive? Curry will fill you up and satisfy your comfort-food cravings without weighing you down. Dying from spring allergies? Curry will clear your sinuses right out...you get the point. It's the dish that's always there for you, ready in under just 30 minutes, and so versatile, easily adaptable by switching out your favorite seasonal veggies, adding more chilies for a kick, turmeric when you're sick, cinnamon and ginger when you need something sweet.
Curry is a special dish in my family. Throughout my life, we've always celebrated special occasions with Thai food. School plays, birthdays, fancy dinners before attending the theater or ballet...in my 20 years of living, it's never gotten old. And it's been a lifesaver in college. With budget-friendly ingredients, it's so easy to whip up a huge batch on Sunday night and have it for dinner or lunch (or both if you're really struggling) throughout the week, changing up the grains you serve it with if you're easily bored. It's become my sort of signature dish, something I can make without a recipe, and in a pinch.
And on the 6th blog post, Haley said, "Let there be curry..."
Curry In A Hurry
- 1 yellow onion, diced
- 1 Tbsp coconut oil
- 2 cloves garlic, minced
- 1 sweet potato, cubed
- 2 heads broccoli, cut into bite-sized pieces
- 1 can full-fat coconut milk
- 1 can chickpeas, rinsed
- 2 Tbsp curry powder
- 1 tsp cinnamon
- 1 tsp cumin (or ginger, depending on the flavor profile you're going for)
- 2 very large handfuls of spinach because *greens*
- Rice, quinoa, lentils, or crusty bread for serving
method to the madness: heat oil in a large saucepan, and add onion. sautee until translucent, and then add garlic, cooking for another minute, stirring frequently. add your vegetables (the ones listed above are just recommendations--use your favorite!) and sweat the vegetables until the sweet potatoes are just tender (about 10 minutes). Add the coconut milk and spices and stir to combine. Allow to come to a boil, reduce the heat, and cover to let simmer for about 20 minutes (or until you're tired of waiting...honestly...). Add the chickpeas and greens and cover once again, until the greens have wilted. Finally, remove from heat, give it one last great big stir to mix everything up, and there you have it. The best dang curry you ever did have.
tasty tips: I love serving my curry over varied grains throughout the week, to ensure you're getting a meal with complete proteins and enough calories. meat eaters, this tastes great with some cubed chicken added to the mix. I love topping my curry with fresh chopped cilantro and green onion for an extra punch of flavor. Enjoy!