This recipe has been a new found favorite of ours. We’ve had it 4 times last week (no joke!) And it’s super easy. Daniel loves curry, and last week he was having a really rough day. So what better way to cheer him up than to make some food he loves. The only problem was…I’d never made curry before 😦 BUT I was at Sprouts the day before and saw some curry powder. Ps, if you like cooking with different spices, but don’t want to buy a whole container of them, go to SPROUTS, you can measure out the exact amount you want! 😀 So anyway, I got a little bit of curry powder, we already had coconut milk, so I went to work inventing. Basically I just put what I like into it. And we’ve been eating more and more vegetables, so that’s why I added the zucchini.
You will need—> (keep in mind I rarely use exact measuring, but I did my best to approximate them for you)
1 Tbl Curry powder
1 Tbl ground cumin
1/4 tsp cayenne pepper (can add more or less to your liking)
1 cup coconut milk
1/8 cup water
1 pinky of ginger (sliced) or 1/4 tsp minced giner
1/2 c chopped tomatoes
1/2 cup chopped bell pepper color of your choice
1 green onion chopped (I add in at the end to avoid them overcooking)
Peel & slice (or if you have a spiralizer that’s even better) set aside.
Combine the coconut milk & water over medium high heat. Mix in the curry powder, cumin & ginger. Add the bell peppers, let those cook for about 3-5 minutes. Add the tomatoes & cayenne, start to season with salt to taste. Add the zucchini and stir in for about 1 minute (you’re basically just warming up the zucchini, you don’t want it to cook for too long or they just get mushy. Add the green onion last. You can pour everything over rice if you like as well 🙂