This is a great recipe to add to your cooking rhythm because it’s easily adaptable across the seasons. In the following pages, I’ve included a combination of vegetables according to what’s typically available in the winter months. This is an easy weeknight meal that comes together with just a bit of chopping effort, so I’ d encourage experimentation with different vegetable combinations to add some diversity to your curry variations!
Ingredients
- 1 tablespoon coconut oil
- 1 small yellow onion, chopped
- 1 tablespoon ginger, freshly grated — you can also use jarred ginger
- 2 cloves garlic, minced
- 3-4 Yukon gold potatoes, about 8 ounces, diced
- 3 carrots, peeled and sliced on a bias into ¼-inch rounds
- ¼ head, about 6 ounces, of cabbage, thinly sliced
- 4 ounces of fresh or ½ ounce dried mush rooms, chopped
- 2 tablespoons Thai red curry paste
- 1 ½ cans full-fat coconut milk, about 20 ounces
- ¼ cup water
- Handful of kale, de-stemmed and thinly sliced
- 2 teaspoons coconut sugar
- 2 tablespoons soy sauce, tamari, or coconut aminos
- 2 teaspoons rice vinegar
- Micro greens for topping
Preparation
Add the coconut oil to a deep-sided skillet and warm over medium heat. Once the oil is warm, add the onion and cook for about five minutes, stirring frequently, until the onion becomes translucent. Next, add the ginger and garlic to the skillet, stirring constantly until fragrant. This will take under one minute.
Add the potatoes, carrots, and cabbage and stir to incorporate all of the ingredients in the skillet. Cook for 5-10 minutes, stirring occasionally, or until the potatoes and carrots feel fork-tender.
Stir in the curry paste and cook, stirring often, for an additional two minutes.
Add the coconut milk, water, kale, and sugar, and stir to combine. Bring the mixture to a simmer over medium heat, and adjust heat accordingly to maintain a gentle simmer. Cook until the potatoes, carrots, cabbage, and kale have softened to your preference, stirring occasionally. I usually let them cook for ten minutes.
Turn off the heat and season your curry with sea salt, soy sauce (or other alternative listed in the ingredients list), and rice vinegar, to taste. If you prefer the curry to have a bit more depth, add more soy sauce in ½ teaspoon increments. If you want it to have more acidity, add more rice vinegar in ½ teaspoon increments.
Place rice and curry into bowls and top with micro greens and any other garnishes of choice.
About this recipe
Serve with white or brown rice. Additional options for garnishes include red pepper flakes, cilantro, fresh lime juice, or sriracha sauce.
