Those of you who have been following me for a while know that I love food. And that I don’t really do recipes.
I cook by taste, and usually (not always) it turns out pretty well. Sometimes I really like how a particular dish tastes, and then I’ll write down an approximation of what I did.
Recently, my partner and I were prepping for a ski day at Lake Louise, and we decided to cook up this curry on a whim based on the ingredients we had available. It was pretty darn tasty, and also made delicious leftover lunch for the ski hill! Which is why I decided to share it with you!
Prep & cook time: approx 45 mins
1 can of organic full-fat coconut milk
2 tsp of ground turmeric
2 tsp of ground cumin
1/2 tsp of ground coriander
1/2 tsp of ground cinnamon
Salt and pepper to taste
1 large handful of green beans
1/2 onion, chopped
3 large carrots, chopped into rounds
1 medium zucchini, diced
3 bell peppers, chopped
5 cloves of garlic, minced
Protein: This is pretty flexible based on preference, but we used about 1lb of shrimp and 4 small chicken sausages.
Heat a large pot or wok, and melt 1-2 Tbsp of coconut oil.
Add vegetables to the pot, starting with green beans and carrots, then onions, zucchini, and bell peppers. Cover with a lid to expedite cooking.
Add the garlic near the end.
While the vegetables are cooking, cook your protein of choice, and make the sauce:
Heat coconut milk in a saucepan and stir in spices. Simmer to thicken to desired consistency.
Combine all ingredients in the pot/wok, and let cook gently for a few minutes.