In honor of my birthday today I decided to post some of my favorite curry recipes.  I absolutely love just about every flavor combination made with curry, especially with peanut butter, coconut milk, and/or cilantro.  We recently visited Monterey and had delicious Thai food and I of course ordered a coconut curry dish that was so delicious and inspired me to post a blog in honor of curry.  These recipes are light, easy to make, dairy-free, and taste fresh. Enjoy…

 COCONUT CURRIED VEGGIES

Ingredients:

Vegetables:

• 2 Tbsp Nama Shoyu, Tamari or Coconut Aminos
• 2 tsp coconut or sesame oil
• 1/3 cup thinly sliced carrots
• 4 heads of baby bok choy, chopped
• 1 cup green beans, chopped into 1½ inch pieces
• 1 cup cauliflower, chopped and/or ½ cup broccoli florets
• 1 cup sliced mushrooms (try different varieties)
• ½ cup sliced water chestnuts
• 1 cup sliced snow peas
• 1 red bell pepper, thinly sliced into 1½ inch pieces

Sauce:

• 8 oz. of coconut milk
• 1 Tbsp coconut butter or you can substitute with Vegenaise grapeseed oil variety
• 1/4-1/3 cup of a natural teriyaki Sauce or Nama Shoyu
• 1/8 cup lemon juice
• 1 tsp honey
• 2 tsp garlic powder
• 1 Tbsp onion granules
• 2 rounded tsp curry powder, or more if desired
• 1/8 tsp chili flakes or 1 tsp of chili oil
• 1 Tbsp finely minced fresh cilantro
• 2 dashes of cayenne and paprika
• Celtic Sea Salt to taste

Directions:

1. Slice all of the vegetables.
2. In a large soup pot, pour 1/3 cup of water, the oil and Nama Shoyu or Coconut Aminos. 
3. Simmer all of the vegetables in the pot on medium heat for about 5-7 minutes and then turn to low heat.
4. Pour the coconut milk, water, Nama Shoyu or Coconut Aminos, Teriyaki sauce and coconut butter or Vegenaise into the pot and stir into the vegetables.
5. Add the remaining sauce ingredients and stir.
6. The vegetables take about 15 minutes to cook.  Stir every couple of minutes.
7. Option: for grilled veggies, pour the cooked curry veggies into a baking dish and broil for about 8-10 minutes (my favorite).
8. This can be served over soba noodles, brown rice, quinoa or eaten alone J

*Serves 4-6

THAI  PEANUT CURRY BROCCOLINI AND QUINOA

Peanut Curry Sauce Ingredients:

• 4 Tbsp peanut butter
• 1/4 cup lemon juice
• 2 Tbsp chick pea miso
• 3 medium garlic cloves, chopped
• 4 green onions, chopped
• 6 Tbsp nutritional yeast
• ½ cup rolled oats
• 2 cups coconut milk
• 1/8 tsp vanilla
• 1 tsp honey
• 2-3 tsp curry powder to taste
• Celtic Sea Salt to taste

Directions:

1. Place all of the ingredients into a blender.
2. Blend thoroughly until creamy.
3. Pour the sauce into a saucepan and bring to a slow boil stirring constantly until thickened.

*Makes about 1½ cups

1. Lightly steam 2 cups of broccolini for 4-5 minutes.
2. Gently stir the broccoli into the peanut curry sauce and serve over quinoa.

Serves 2-3

Related posts:

1. Mu Shu Rolls and Thai Peanut Salad
2. Coconut Curry Quinoa
3. Light and Delicious Pad Thai with Kelp Noodles
4. The Gluten-Free Quinoa & 4 Delicous Recipes
5. Dressings that make the Salad!