"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence
A bit of curry deliciousness coming your way on this lovely Tuesday! Curries have become one of my go-to meals lately, in fact, I made this last night for J. They’re pretty easy, and a great way to use up all of those veggies before they go bad. Plus curry is so versatile: it’s gluten-free (hallelujah!) and can be made with your choice of meat or vegetarian options. So let’s get started!
What you need:
You can substitute any of the veggies listed for something you already have. Broccoli, cauliflower, asparagus, carrots, bamboo shoots, even pineapple are all super tasty with curry. The only nonnegotiables here are the onions and garlic.
What you do:
Start cooking your rice according to package instructions. Add 1/2 tbsp of coconut oil and a few shakes of sea salt to the boiling water.
In a sauce pan on medium heat, spoon out the creamy part of the coconut oil. Add the curry paste (to taste, I like a stronger curry flavor so I use a lot), onion, bell pepper, garlic and tomato and cook until tender. Add the rest of the coconut milk (the watery part at the bottom of the can), the prawns, and mushrooms. Cook until the prawns are a rosy pink/orange. Add your spices and mix in well. Tear up the kale and add it to the pan. When the kale has wilted, remove pan from heat.
Serve over brown rice and enjoy!