The spice blend in curry paste is rich in anti- inflammatory compounds. By consuming, it may help boost heart health, and improve blood sugar levels, and aid in good digestion, among many other benefits.
Prep time : 15 minutes
Cook time: 20 minutes
Homemade Stock recipe below
4 cups vegetable stock, preferably homemade ( warm)
1 15 oz can unsweetened coconut milk
1 tbsp. Coconut oil, or ghee
1 tbsp. red curry paste, or green
1 tbsp. turmeric root, grated
1tbsp. ginger root
¼ tsp. fresh ground pepper
1 tsp. sea salt, or to taste
1 clove garlic, minced
1 sweet onion, chopped
2 yellow squash chopped,( if organic skin on)
1 zucchini, chopped ( if organic skin on)
1 red or yellow pepper, roasted ( recipe below)
1 lime, juiced, and zested ( organic)
½ cup fresh cilantro, chopped
Optional ingredients ~ Firm tofu. Chicken breast. Cod, or other white fish.
Preparing the Stew
In a medium size pot, on low - medium heat, add the coconut oil or ghee. Add onions and cook until translucent. Add the curry paste to the onions, and ¼ tsp of the salt. Combine. Add the garlic, turmeric, pepper, and ginger. Cook for a couple of minutes.
Add the stock and coconut milk. Taste for seasoning. Add the rest of the salt. (to taste). Simmer uncovered for 5 minutes.
Add the chopped vegetables, and continue to simmer until tender, about 10-15 minutes. Taste for seasoning.
When the stew is off the heat , add the lime, zest, and cilantro. Taste for seasoning.
COOKS NOTE: If adding Chicken,Cod or Tofu, add when you are simmering stock and coconut milk. Chop into medium sized chunks.
Roasted Red or Yellow Peppers ~ Preheat oven to 450° F. Place peppers whole in the oven. Remove when blackened on all sided. Takes about 45 minutes. Let cool a bit , then remove the skin and seeds with a pairing knife. Can be made a day ahead.
Homemade Vegetable Stock : This can be made ahead and stored in the freezer for future use. Makes 2 quarts.
In a large soup pot , over medium heat, add 1 tbsp. ghee, or olive oil. Then add 3 carrots, 2 leeks, 1 onion, in quarters, 2 celery stalks, 2 twigs thyme, a few branches of parsley,1 garlic clove,7 black pepper corns, 1 tsp. sea salt.
Brown vegetables slightly. Add 8 1/2 cups of filtered water. Simmer covered for 1-2 hours. Strain vegetables, and discard. Store in 2 quart size jars.
Cooks note: Join us in Asheville, for gluten-free cooking classes. Seasonal cooking classes to be offered are Keto, Paleo, Low-Carb Pizza Making, Vegan , and gluten-free Italian, to name a few.