Comforting Vegan Curry
Lately I have been fixated on the idea that when it comes to food, we have lost culture in the name of convenience.
When we are constantly sprinting out of the door, we lose the community, the beauty, the joy, and the art that I believe the little grandmas in Italy still have when they make food.
So even if just for a moment, let's stop being in a hurry, and let's make some curry.
- 3 tbsp olive oil
- 1 knob fresh ginger
- 1 tbsp minced garlic
- 1/2 red onion
- 1 serrano pepper (optional, adds HEAT!)
- 3 tbsp red curry paste
- 1 can chickpeas
- 1 lb butternut squash (pre chopped)
- 1/2 eggplant
- juice of 1 lime
- 1 can fire roasted tomatoes
- 1 can light coconut milk
- 2 tbsp coconut sugar
- 2 tbsp coconut aminos
- 1/2 tbsp curry powder
- 1/2 tbsp turmeric powder
- sea salt, pepper
1. Heat olive oil in a large pot over medium heat. Dice 1/2 red onion, ginger, and garlic and add to pot.
2. Add turmeric, curry powder, salt and pepper. Let sauté until fragrant, about 3 minutes.
3. Add in red curry paste, coconut milk, and fire roasted tomatoes and stir to combine. Add in butternut squash (since this will take the longest to cook), drained chickpeas, and chopped eggplant.
4. Juice one lime and add coconut sugar and coconut aminos. Stir to fully combine, cover with lid, and let cook for about 15 minutes.
5. To thicken the curry, add about 1/3 of the curry to a blender and blend until smooth. Add back in the blended curry and stir together.
Enjoy over rice, cauliflower rice (although I am unsure if you or I can sustain that level of fiber!), with chicken, kale, etc...
Most importantly, enjoy in community!