Like most things worthwhile, meal planning takes effort, but it’s totally worth it. It helps me budget, plan for the week, and know what to expect ahead of time. Planning meals ahead makes life SO MUCH EASIER and helps me manage anxiety. Five+ years ago, when I was pregnant, I craved curry. My stomach didn’t handle much spice or anything that wasn’t gluten-free. Even though my baby was late, this curry recipe was born just in time.
This soon became my go-to meal for guests. You can make this recipe your own by using whatever produce you’ve got on hand or choosing favorites to include. It’s gluten-free, and can be made as a vegan dish too! I love catering to the dietary needs of others (because I know how difficult that can be). Just start with the base sauce and make it up as you go along. After being asked for the recipe more than once, I wanted to make sure it was included in the blog for my friends! Here you go!
INGREDIENTS FOR BASE
- 1-2 Tablespoon curry powder (to taste)
- 1 Tablespoon coconut or olive oil
- ½ diced yellow onion
- 1 clove minced garlic
- 1 can coconut milk (about 14.5/15 ounces)
- 3/4 cup stock or water
- 2 diced tomatoes or 1 large can of diced tomatoes
Optional add-ins (seriously, I’ve tried it all and it’s good every single time. Get creative!)
- Chicken
- Black beans
- Lentils
- Chopped sweet potato
- Broccoli or cauliflower
- Snap peas
- Green or bell peppers
- Zucchini or squash (just toss it in as you finish cooking the sauce because they’ll get tender fast).
Yummy toppings
- Sour cream or plain yogurt
- Lime juice
- Cilantro
DIRECTIONS
Start cooking the rice SEPARATELY on the stove or in a rice cooker. Then, start with the base curry sauce…
On low heat, saute onion, garlic, oil, and curry powder for about 3 minutes or until onions are soft. It smells AMAZING.
Add in tomatoes and stock and simmer for 5 minutes. Add coconut milk and bring to a soft boil and stir well. Add in your produce and a little more curry powder if desired (and cooked chicken if you’re into it).
Reduce heat and simmer for about 15 minutes or until produce is cooked to your preference.
Serve with rice. Top with cilantro, lime, plain yogurt, or sour cream if you want!
Do yourself a solid and grab some naan bread at the store. If you’re feeling extra, make your own! (I’ll share my gluten-free version of flatbread eventually so stay tuned.)
Happy curry-ing!
-Maddie
PS- You can totally check out the FREEBIES and get this recipe as a download. 🙂
