I love a warm bowl of curry. Especially, red curry. It’s got the perfect amount of spice, has coconut (I’m obsessed), and just warms the soul.
Indian food is a favourite of mine. I find that Indian dishes are very heart warming. Red curry is definitely my number one Indian dish. That’s why I developed this easy Red Curry recipe. I’m still learning about them and how to cook with them, and I still have a lot to learn! But, I feel like I’ve made some headway with this recipe. It has now become a staple in my household, it is also a great option for meal prep Sundays.
This recipe is full of whole ingredients and can be adapted as a vegen or a vegetarian option. Or, you can add chicken for those who want meat. It has lots of vegetables, and you can add more or different ones if you happen to be missing one. Just for you I’ve made this red curry recipe is so simple, anyone can make it! You literally throw it all in one large pan and let it simmer. The flavours are amazing!
- 1 onion
- 1 cup chopped cauliflower
- 2 tbsp. minced garlic or 2 cloves
- 1 red bell pepper
- 1 cup chopped broccoli
- ½ tsp cumin seeds
- 2-3 tsp curry powder
- 2 tsp coriander powder
- 2-3 tbsp. red curry paste (I use THAI KITCHEN Thai Red Curry Paste, 112 Gram)
- 1 can diced tomatoes
- 1 can full fat coconut milk
- Olive oil or coconut oil
- Salt and pepper to taste
- Cilantro to garnish
- 1 can chickpeas (or 2 chicken breast for chicken version)
First, heat up olive oil or coconut oil in large pan. If you are making chicken version, cut up chicken into bite size pieces and fry on medium until cooked through. Then, chop onion, add to pan, sauté until transparent (3-5 min). Add garlic, chopped broccoli and chopped cauliflower, cook for 5-7 mins, until softened. Next, add cumin seeds, 2 tsp curry powder, coriander, and red curry paste. Cook 2-3 mins, until spices are fragrant. Then, add tomatoes, coconut milk, (chickpeas if doing chickpea version) and salt and pepper to taste. Now, add more curry powder if desired. Bring to a simmer, simmer for 20 mins. Serve over rice or quinoa! Or just enjoy on its own!