|I forget to take a picture! This one is courtesy of|
On our quest to go to a vegetarian household, we still include eggs, dairy products, and fish of any kind. But, it also goes along with our goal of getting tons more healthy food into our diets. I was hesitant to try curry out on the kids, but they've been surprisingly open to trying new foods lately. The biggest surprise has been Eva, who has been really into fish! Yay!
Here's the thing about curries. They sound intimidating, but they aren't hard to make. You can also make them with any meat you would like, so this dish doesn't HAVE TO BE vegetarian. You'll find most curries can be made with lots of different meats, different veggies, and as spicy as you prefer. They are really adaptable to fit any family's preferences. I was super nervous because this recipe has apples in it, and in general- I don't like cooked or baked apple anything.
Yes, that includes apple pie. Yes, I'm probably really weird. It's usually a texture thing- I just don't usually like the texture of cooked or baked apple. But, as I encourage my kids to try new things, I have to be willing to as well. Luckily, the kids loved the curry and the left overs have been even more fantastic. I hope you enjoy it too!
Simple Curry (with any meat you choose)
serves 4-6 easily
-2 C cooked brown rice (set aside and kept warm)
-1 lb chopped and browned shrimp, tofu, chicken, beef, or pork
-6 Tbs Olive Oil
-2/3 C roughly diced red onions
-2 cloves of garlic, minced
-2 small apples, cored and roughly chopped (skin left on)
-1 cup of chopped carrots, cooked (steamed, etc, until soft)
-2 red chili peppers, seeded and minced (optional)
-3/4 C coconut milk (tip: before pouring out of can, stir it well)
-1 3/4 C Reduced sodium/fat chicken broth
-2 Tbs curry powder (we use yellow)
-1 tsp ground cinnamon
-1 tsp ground coriander
1. According to your rice's directions, cook and keep warm while making curry. Brown chunks of meat and also set aside, kept warm.
2. In a large pan (a stock pan or a deep skillet) add olive oil and turn the stove to low heat. Add your garlic, onion, and peppers after a couple minutes. Saute, stirring gently, for a few minutes until tender.
3. Add carrots and apples, stir well, cover and keep sauteing for about 10 minutes. Meanwhile, whisk spices into the coconut milk.
4. Add chicken stock and stir regularly, keeping the pan at a low simmer. Cook for about 15 minutes or until the stock has reduced by half.
5. Stir in the coconut milk, turn the heat to a low medium and let cook for about 5 more minutes. Add meat back in. Stir a few times.
6. Serve poured over brown rice in bowls. You can serve this with naan, pitas that have been halved and warmed gently, or even whole wheat tortillas. You can also chop up cilantro and quarter limes for garnish and extra flavor.