It was 4:05 pm. I had just walked in after picking the kids up from school. My younger one was sick and the older one cranky. It was crunch time – snacks, homework, multiplication tables, baths, dishwasher waiting to be unloaded, dear me! I know, I work at home so I could have checked the dishwasher off my list. What have I been doing all day? Well for one I went to the supermarket. Thank God! At least my fridge and pantry are full of options, starting with fresh coconut milk. How amazing that my very gora supermarket has recently started to stock fresh ethnic foods! Quick dinner ideas are limitless with such a variety.
Vegetarian Indian Curry Made Easy
20 minutes and 7 ingredients later I have this delicious, aromatic and nutritious coconut milk curry.
Mommy guilt-0 Me-1, at least for today.
- Cut vegetables all the same size so that they cook evenly.
- You can substitute different vegetables, I choose mine based on what’s in my refrigerator. Just keep in mind the texture and cooking time. If you replace carrots for sweet potato, the latter is more popular in our family but takes longer to cook so give a little bit more wok time.
- Don’t let the vegetables get soggy. My kids prefer the veggies to stay a little crunchy.
- If you eat meat, you could substitute in sliced rotisserie chicken. I love the curry as is. My kids who are as carnivorous as you can get, love it with tofu.
A healthy, flavourful dinner on the table in a snap, what could be better.
- Ginger (finely chopped) - 1 tsp
- Green Chillies (finely chopped) - 1 tsp (if you or your kids are sensitive to spice, cut this down to 1/4tsp. But don't skip them since the flavour that green chillies bring to the oil is unbeatable.)
- Tofu or Paneer (diced) - 1 cup
- Carrots (chopped) - 1 cup
- Green Beans (chopped) - 1 cup
- Coriander powder (ground) - 1 tsp
- Coconut Milk - 2 cups
- Oil and Salt
- Fresh herbs like basil or coriander
- Heat a Wok on medium, add in a tbsp. of oil.
- Toss in the ginger and green Chillies. Let them sputter for a minute.
- Add the chopped carrots and beans. Move them around and get coated in the oil.
- Throw in the diced paneer or tofu. Paneer will need a couple of extra minutes of cooking time than Tofu.
- Add in the coconut milk and then just a little bit of water to water down the consistency.
- Heat it through till one boil and turn it off. If you have an electric stove, take the wok off the heat.
- Chop some herbs for garnish. Today I had basil on hand, otherwise it is usually coriander.
- Revel in the aroma! I wasn't kidding - the easiest Indian curry ever.
- You can serve this with Coconut Rice that's so easy to make.
- 2 cups rice (washed)
- 1/2 cup of dessicated coconut
- 1 tbsp of sugar
- Add in 21/2 times water into the ingredients.
- Heat through to a boil. Turn stove down to low-medium. Put the lid on.
- Once all the water is soaked up, fluff it with a fork just a bit.
- Leave the lid on and let it sit for 10 mins.