There are so many fun things to do with family and friends during the holiday season. This past weekend we took Theo to Zoo Lights and to meet Santa. He loved looking at all of the lights at the zoo, and he had so much fun dancing to the Christmas music. Sadly, the meeting with Santa didn’t go quite so well. He rarely cries and is usually pretty happy to go to anyone, but he was hysterical when I tried to put him on Santa’s lap. He squeezed his eyes shut and yelled with his mouth wide open until I grabbed him back. Needless to say, Santa was not a hit with him, but fingers crossed that next year he likes him a bit more.
Ignore his very serious face, I promise he loved the lights.
This smiling face was before we met with Santa.
On Sunday afternoon I made this coconut curry for lunch. It’s such a hearty meal and is perfect for those days when you want something yummy to warm you up. This recipe is so easy to make and is one of those dishes that ends up on our table frequently. It’s just a few simple ingredients that I almost always have on hand in my kitchen, and it can easily be adapted to whatever veggies you have in the fridge. Zucchini, mushrooms, and peas are some other veggies that I frequently add to this dish. I would also suggest adding some cayenne pepper for a little bit of heat. I left it out of this recipe because I wanted to keep it simple, but play around with other ingredients to make this recipe your own.
Leave a comment and let me know what your favorite comfort food is on a cold winter day!
This quick and easy coconut curry recipe is made with a few simple ingredients that you probably already have in your kitchen.
- 1 T avocado oil
- 1 can chickpeas drained and rinsed
- 1 large sweet potato chopped in ½ inch cubes
- 2 cups broccoli
- 3 cloves of garlic minced
- 14 oz can coconut milk I use full-fat
- 2 T red curry paste
- 1 T curry powder
- ¼ tsp black pepper
- 14 oz can coconut milk
- 1 C jasmine rice
Combine a can of coconut milk with your jasmine rice and bring to a boil. Then, cover the pot and reduce heat to a low simmer for 15 minutes. After 15 minutes, remove from heat and let sit with the lid on for another 5-10 minutes. Fluff with a fork before serving.
While the rice is simmering, sauté broccoli, sweet potato, and garlic in avocado oil for ten minutes.
Add the coconut milk, red curry paste, curry powder, and pepper to your veggies and stir until it’s combined. Let the mixture simmer for 5 minutes, or until your sweet potato is fork tender.
Add in chickpeas and bring mixture to a boil. Reduce heat to low and let simmer for another two minutes.
Serve over rice and enjoy!
You can use light coconut milk or full-fat coconut milk for a richer flavor. Substitute quinoa for rice to make this recipe gluten free. You can make regular rice or quinoa with just water if you prefer, I just love the taste of coconut rice and feel like it adds to much flavor to the recipe!