Go-To Weeknight Curry


This my go-to recipe for using up veggie odds and ends. It’s very forgiving. Try any veggies you’ve got. You won’t even be able to tell what some of them are anyway, because they will be drowning in creamy and flavorful sauce.

My entire curry game changed when I finally discovered good curry powders and pastes. It’s worth seeking out the high quality stuff, since that’s basically the entire flavor of this dish. You won’t regret it. Click here for other awesome things to do with curry pastes and powders.

Go-To Weeknight Curry

Veggies | Protein | Fat | Fruit | Grain
Prep Time10 mins
Cook Time20 mins
Course: Hot Meals
Servings: 4 meals
Author: Katie’s Bright Kitchen

Ingredients

Veggies (about 6 cups total)

  • Carrots sliced
  • Bell peppers chopped
  • Onions chopped
  • Broccoli stems chopped
  • Cauliflower florets
  • Broccoli florets (add these at the very end of cooking)
  • Spinach (stir in after removing pot from heat)
  • Peas, fresh or frozen (stir in after removing pot from heat)

Protein

  • 1/2 cup roasted whole cashews, per serving, to garnish (2 oz)

Fat

  • 1 (15-oz) can lite coconut milk (use regular fat coconut milk for a richer, heavier sauce, but note that this will no longer comply with the BLE weight loss food plan)

Fruit

  • 1 cup mango, pineapple, or papaya, fresh or frozen (12 oz)

Grain Options

  • 1 lb potatoes or sweet potatoes cubed
  • 1/2 cup cooked rice, per serving (4 oz)

Condiments & Spices

  • 2-3 cloves garlic minced
  • 1 thumb ginger minced
  • 3 Tbsp curry powder or paste good quality
  • Fresh cilantro or basil to garnish chopped (optional)

Instructions

  • Heat a teensy bit of oil or water in a large heavy bottomed pot over medium heat.
  • Sauté the minced ginger and garlic for a minute or two, until fragrant.
  • Add the curry seasoning, coconut milk, veggies, and potatoes (if using).
  • Add broth or water to reach desired thickness. It should come close to the level of the veggies so that they can fully cook.
  • Bring to a gentle simmer and cook, covered, until the veggies have softened and the potatoes are cooked.
  • When the veggies and potatoes are close to done, add the fruit and peas to defrost (if frozen) and to let the flavors meld.
  • Garnish each serving with the cashews, along with fresh chopped cilantro or basil, if desired.

Notes


Bright Line Eating Breakdown:

  • One serving of this recipe contains the following (compliant with the BLE female weight loss food plan):
    • 1 veggie serving
    • 1 protein serving
    • 1 fat serving
    • 1/2 fruit serving
    • 1 grain serving (optional)

Weighing This Meal

  • My preferred method for weighing this meal is to weigh my 4 veggie servings raw (for example, 40 oz total if your veggie serving is 10 oz) and add a few extra ounces to compensate for them cooking down. To serve, divide the whole dish into 4 equal sized servings. See this page about other methods for weighing mixed dishes.

Maintenance Suggestions

  • Grain: Add potatoes to the curry or serve over rice
  • Protein: Add cashews or cubed tofu
  • Fat: Use regular fat coconut milk or add cashews

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