Storm Jonas: 1, Washington, D.C.: 0
After nearly 4 days of being homebound from Snowzilla's dumping of 2+ feet here in the district, it was time to roll out some good ole' curry. Whether it was the desire for some warmth or just a pure case of cabin fever, a satisfying red curry dish was on the mind.
This recipe is your ultimate 'kitchen sink' bowl, as I was feeling a bit hesitant to strap on my furry boots this morning to head to the grocery store for all the so-called 'necessary' ingredients of a traditional curry dish. Perhaps this is what makes this dish so satisfying, as you can probably whip up your own version as long as you have red curry paste, some form of milk, and a few veggie scraps.
I thought it was imperative to utilize coconut milk within a curry dish, but if you don't have a can lying around there's no need to fret! This recipe was actually created with some improvisation! (We did just have a blizzard, after all.) See the ending note for the variation if you don't have any coconut milk or just prefer not to use it. For the simplicity of the recipe, I wrote how to utilize & prepare with light coconut milk.
Snowzilla Red Curry Bowl
1 can light coconut milk (or sub 2 Tbsp coconut oil + 1.5 C. unsweetened almond milk, 1 tsp tapioca starch--see below for direction variations)
1-1.5 Tbsp red curry paste, to taste
1 organic green pepper, chopped
1/2 onion, chopped
1 small sweet potato, washed + chopped
1/2 large organic tomato (or 1 whole small)
1 C. organic spinach
1 tsp turmeric
pepper, to taste
1/2 C. canned organic chick peas
1 C. white or brown basmati rice
2 C. water + pinch of sea salt
Directions: Pour rice, water, and salt into a large sauce pan and heat until water comes to a boil. Once boiling, set heat to medium-low and allow rice to simmer for about 20-30 minutes, stirring occasionally. Keep an eye out to see if you need to add any additional water until it gets to your desired texture.
Meanwhile, begin to prep your veggies. Wash + chop all except spinach into relatively chunky pieces. In a wok, heat coconut milk and red curry paste until blended well. Throw in the green pepper, onion, tomato, and turmeric, and allow to simmer over medium-low heat with a lid cracked over. After about 10-15 minutes or when veggies are crisp and tender, add in the spinach and chick peas. The spinach wilts nicely when mixed at the last minute, and you always want to wait to add the chick peas at the end since they are already soft!
To prepare, add your rice to a bowl and pour your curry over. Garnish with black pepper and fresh herbs of choice.
Modification of directions:
*Instead of coconut milk, sub 2 Tbsp coconut oil, 1.5 C unsweetened almond milk, and 1 tsp tapioca flour. To prepare the curry, sauté pepper, onion, and sweet potato with the coconut oil for 3 minutes. Then, add in the tomatoes, almond milk, red curry paste, tapioca flour and turmeric. Stir well. Let simmer for another 10-15 minutes, then add your spinach and chick peas.
Happy shoveling :)