For the past couple weeks, I failed at grocery shopping. In between work, running, running around for other reasons and collapsing into bed, I just picked up “groceries” here and there. After one-too-many canned tuna dinners, I decided that I should resume being an adult and get my little ass to the store. And to make up for my recent CVS diet, I got a little creative. The result? This delicious vegan Thai curry that is great for you, tastes great, AND since it makes a gigantic pot and freezes well, you get a bang for your buck.
Ingredients (from left to right): Canned pineapple, ground flaxseed, lite Thai coconut milk, red Thai curry paste, coconut oil, cauliflower, portobello mushrooms, sliced water chestnuts, garlic, onion, red quinoa, (not pictured) raw cubed butternut squash
Step 1: Turn the stove on to medium heat. Dice up 4-5 cloves of garlic and half a white or yellow onion. Heat up a tablespoon of coconut oil and cook the garlic and onion until translucent.
Step 2: Chop up one head of cauliflower into medium-sized florets. Cook for 5 minutes. While you wait, wash the portobello mushrooms by wiping with damp paper towels or a towel, and chop into bite-sized pieces. Add the mushrooms and cook for another 3 minutes.
Step 3: Add in one 4 oz can of red Thai curry paste and one can of lite coconut milk. Stir until combined. Next, add in butternut squash, water chestnuts and pineapple. I like to add in a little bit of the pineapple juice from the can to balance out the spice with some sweetness. Sprinkle in some ground flaxseed, stir, and bring to a simmer. Let cook for another 5-10 minutes, or until the sauce is thickened and the cauliflower is fork-tender. Give it a taste and season with salt and pepper as needed.
Step 4: This curry is great on its own, but I like it served over quinoa. You can use quinoa, rice or even noodles. You’ll be left with a huge pot, so when it cools, put into containers and freeze for future enjoyment.