Quick, delicious and full of anti inflammatory goodness, curries are one of my favourites when I crave a healthy, warm meal on the go.
I have always been interested in trying new foods, but growing up, our choices were quite limited. After coming to Canada I finally got a chance to indulge my foodie curiosity and have been discovering a world of amazing flavours, colours and textures, which then I take back to my own kitchen and translate (pun intended 😉 ) into fusion dishes that are first and foremost healthy AND delicious.
‘Cause as a nutritionist, I can tell ya: why bother eating healthy stuff, if it makes you feel miserable?
Take it from a trained professional: eating should never be this way!
Here’s a little confession I should make right now (which some of you already know about)… Once in a while I like to indulge my cravings (yes, I do struggle with those, even if they are not for chocolate…) and have a meal that nutrition science may cringe about.
It usually involves a lot of fish and soy sauce (hello all-you-can-eat sushi!) or something spicy and aromatic like Indian or Middle Eastern cuisine.
So this time around it was option 2.
(Which has been stuck as a dish idea in my head for almost a week.)
And I am not quite sure why curry, to be honest with you. Maybe visually it aligns well with the magnificent Canadian fall colours, which are starting to show…? Or perhaps because of the temperatures we have been stuck with, which are definitely closer to India’s seasonal average than Canadian…? Whatever it is, I have been craving a curry.
But not any curry. A vegan one! (basically trying to see if something without meat can also be tasty… and testing a recipe for my BIG Project, which I will share more about soon! 😉
So today I finally got around to do it and I am really happy I did!
I COULD NOT HAVE ENOUGH OF IT! (Once you make it, feel free to tell me if it’s only my PMS kicking in or it is simply REALLY good.)
Here’s the recipe for ya!
- 1 tbsp coconut oil
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 large onion, diced
- 1/4 butternut squash, diced
- 1 tbsp finely chopped fresh ginger
- 1 tbsp red curry paste
- pinch of salt
- 1 cup cauliflower florets (small chunks)
- 1 chili pepper (adjust quantity to adjust spiciness, my chillies from the garden were not hot at all, so I put in 3)
- 1 large tomatoes, diced
- 1/2 can of coconut milk
- 1/2 can chickpeas, rinsed and drained
- 1 tbsp tamarind paste (you can use juice of 1 lime or a tbsp apple cider vinegar, if you don't have tamarind)
- cilantro (coriander) leaves
- Zucchini noodles for a low carb version (did I just give away my secret...? LOL), rice, couscous, naans or rotis for all the regular folks. 😉
- Place first 10 ingredients in a pot and cook over medium heat until the butternut squash is tender and onions are translucent (about 5-8 minutes depending on size of your diced pieces). Stir occasionally.
- Next, add remaining ingredients (except for cilantro and zucchini), bring to a boil and cook for another 5 minutes until flavours combine.
- Place zucchini noodles in a bowl, cover with curry and garnish with cilantro and additional chilli.
- My chillies were mild, so I used 3 and still had to add about 1/8 tsp of cayenne powder. I also had green beans in my garden so I threw those in as well, since nothing beats freshly picked produce. 🙂