If you are anything like me - then big and complicated recipes scare you. No matter how tasty the dish looks I am always hesitant to try a recipe that has more than 10 indigents in it. I think I am just lazy. So that is why recently I have been focusing on cooking simple meals. And results?
- I always have all of the ingredients on hand
- Less time cooking
- Less time cleaning dishes
- Better for your body
- So yummy!
Ahh, I forgot to mention the best part about this recipe. It is totally customizable! Don't like kale? Substitute it with a vegetable you love. Want an even healthier version? Use sweet potatoes instead of regular ones! Too plain for your taste? Add some colorful vegetables!
Now let's get started.
Prep time: 5 min. Cook time: 15-20 min (depends how soft you want your veggies)
Ingredients (2 people portions)
- 9 small sized potatoes
- 1 carrot
- 4-6 napa cabbage leaves (depends on the size of the cabbage)
- 2 big stalks of baby kale (you can use mature kale, but young one is so much yummier)
- 5 heads of baby bok-choi (again you can use large one, just downsize accordingly)
- Vegetable broth (just enough to submerge the veggies)
- 1 tbs of Curry spice powder (brand of your choice)
- About half a cup of Thai Style coconut milk (comes in a can, but I transferred it into a mason jar)
- 1 tbs of soy sauce (not pictured)
Peel and cut up potatoes and the carrot. I like my potatoes in small squares and my carrots in small circles. Place them in a cooking pot and cover with vegetable stock. I didn't provide measurements for the broth because it will vary. You only need to cover your vegetables enough so they can cook. Simmer until tender. While your potatoes and carrots are simmering chop up your kale, napa cabbage and bok choi into small pieces.
When potatoes and carrot are about done (I poke mine with a knife to check) add coconut milk. The amount of milk will depend on how much broth evaporated while cooking (we don't want it to be too watery). Usually less than half a cup is needed. Next add curry powder and stir very well. I add about a tbs, but if you love super spicy foods, crank it up a notch. Or better yet, use spicy curry powder (like Vindaloo curry, although that stuff is so strong it makes me cough! So proceed with caution if you decide to switch it up).
Add a tbs of soy sauce (for saltiness). For even healthier meal you can use the 'less sodium' soy sauce (I use that one) or not use any at all (but it might come out a little blah). And now it's time to add the veggies! I used all leaf veggies in this recipe, but you can totally switch it up. As long as it goes well with curry taste.
Stir everything together. Simmer on low heat until greens are soft (this is a personal preference, if you want veggies fresher only simmer for a little bit; if you like them nice and cooked give it some more time). When veggies look like they are done, take them off heat and plate your yummy lunch (dinner).
Note: I know that curry dishes are normally served with fragrant rice, but since this dish has potato (starch) in it I choose to omit the rice. It tastes delicious on its own. Just make sure your consistency is not too watery.
Thank you so much for reading and I hope that you will enjoy this customizable, super easy, nutritious and delicious curry recipe. Also, it is super CHEAP too make. It is definitely a staple in our house.
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