Easy Vegetable Coconut Curry

20131008-135205.jpgOne evening James and I looked in the refrigerator and then looked at each other. There was nothing to make for dinner. Instead of picking up the phone and ordering in, I got crafty. The results were this delicious Easy Vegetable Coconut Curry dish that has become one of our favorite dinners, is whipped up in no time and very difficult to screw up! It has the added bonus of using up all of your vegetables that are on the brink of going bad and it’s always a hit with guests.

What you’ll need:

  • 3-5 cups of chopped vegetables (I often use sweet potatoes, onions, carrots, zucchini and broccoli)
  • 1 1/2 cups coconut milk (I prefer a can of full fat coconut milk for it’s thickness)
  • 1/2 tsp turmeric powder
  • 1/2 tsp curry powder
  • 2-4 cups of cooked quinoa (or another grain you love such as millet or rice)
  • 1 tbls coconut oil, plus more as needed
  • Salt & pepper

Chop your vegetables in uniform pieces. Saute them in the coconut oil and a pinch of salt on medium heat. I add vegetables such as onions and carrots that take longer to cook first and then add other vegetables as those soften up a little. Add the turmeric and curry powder to the vegetables and continue to saute until they are nearly cooked to your liking. Add the coconut milk and more turmeric and curry powder to taste (spicy food lovers add lots of curry!). When everything is heated through, plate over quinoa or another favorite grain like millet or rice. Let guests salt and pepper their dish to taste. Voila. Enjoy your customized creation.

Update: somebody recently sent a photo of her curry dish she made with pumpkin.  So looking forward to trying that!

Travel Food, Try This!

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Green salad w/cucumber dressing, wild mushroom soup, a side of ratatouille and citron tea.

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Veggie spring rolls, wild mushroom soup and ginger lemongrass tea.

Eating a nourishing meal while traveling is usually just a matter of being creative with your choices.  I’m all for the occasional indulgence, but like that clean, vibrant feeling that eating well provides.

When healthy options are lacking, create them!

  • Ask to have your entree grilled or steamed, light on oil
  • See if the chef can create a veggie platter for you
  • Ask for sauce to be light or on the side
  • Forgo sauce and season with a squeeze of lemon, olive oil and a pinch of salt
  • Go piece meal: Instead of ordering an entree, scan the appetizers, soups and salads. There are often healthy options that you can play around with to create your meal

I hope the yummy piece meal lunch photos I took while traveling over the weekend inspire you to eat delicious meals that make you feel great.  Note: I should have asked them not to bring the bread.  I didn’t eat it and it went to waste.  Other times I’ve eaten it all and suffered the results of my gluten intolerance.

Send me your other travel food thoughts.  I’m a sponge for this stuff!

School Lunch

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One of my favorite things to do is make a lunch for Olivia.  It’s my way of showing her love while she’s at school.  I’ve found lots of inspiration from Catherine McCords book Weelicious: 140 Fast, Fresh and Easy Meals.  We also happen to use the same FANTASTIC lunch box for our kids meals.  They are from Planet Box and I get mine at Pottery Barn for kids.

Although she ended up having to stay home today, Olivia’s lunch was a bento bear egg (this photo does no justice, I love bento products!), gluten free flax crackers, herb salad mix with flower carrots and cucumbers (cut with vegetable cutters like these), raisins, spiced chickpeas (she didn’t like them, but I’m always trying new things), and leftover Strawberry Almond Meal Cake with added blueberries.

What do you like to make your children?  Do they have food allergens that limit you?

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