I am always looking for ways to "healthify" comfort meals and everyone's favorite take- out dishes with real wholesome ingredients- ones that leave you feeling completely satisfied but without having to sacrifice taste and flavor. One thing that I love about curry dishes, is the rich flavor of the coconut milk that is insanely satisfying, warming and complimentary to the other spices in the dish.
The entire dish from start to finish takes 30 minutes. Much faster if you were to order take out and wait for the delivery! Plus, you can control what goes in your dish and fix it to exactly how you want it!
I allowed the vegetables to simmer and marinate in the sauce for a good 20-30 minutes extra. This is not needed since it is still just as flavorful, but if you do have the extra time, I suggest it! I also decided to serve this dish with quinoa for extra protein and fiber. It is not necessary, but I guarantee you will not miss the white rice because you will be too focused on the intense flavor and aroma of the sauce. A great thing about this dish is, once you have the sauce down to your taste, you can pretty much add any vegetable variety of choice. I opted for sweet potatoes, broccoli, carrots, and spinach.
If you are desperate for some comfort food without having to turn on the oven, that can be finished in 30 minutes- this is your dish!
To make the sauce:
2 tbsp. coconut oil
1 can (13.5 oz) canned coconut milk*
1 tbsp. tamari (soy sauce)
1 tbsp. pure maple syrup
1/2 yellow onion, diced
4 cloves garlic, minced & chopped
2 tbsp. curry powder
2 tsp. cumin powder
2 tsp. ginger (or fresh grated ginger)
4 tsp. turmeric
Salt & pepper to taste
Juice of half of lemon
*I used sweetened canned coconut milk (whole food brands). Unsweetened canned will work just as well. I would not recommend using "light" or actual coconut milk, this will result in a watery sauce.
* Adjust all the spices to taste. I wouldn't recommend going below 2 tbsp. of curry powder. I added the other spices to enhance the flavor of the dish and it made a difference in the dish as all of the spices compliment each other.
For the dish:
2 carrot sticks, chopped
1 small head of broccoli, chopped
Handful of spinach
1 sweet potato, peeled & diced
3/4 cup quinoa
1 1/2 cups water
*You also can use any vegetables you like.
Cook the quinoa according the directions. [Place 1 1/2 cups of water over the stove top with the quinoa, bring to a boil, then reduce heat to lower, cover and allow the quinoa to simmer for 15 minutes]
While the quinoa is cooking, over medium heat, heat the coconut oil. Add the onions and garlic and sauté until tender. 5-8 minutes. In a small bowl mix the soy sauce, maple syrup, & the spices. Once the garlic and onion is tender, add the coconut milk and the soy sauce/spice mixture. Stir until well combined. At this point, it is a good idea to taste the sauce and make any adjustments needed.
Bring the sauce to a simmer and add juice of lemon, salt, pepper and the chopped sweet potatoes.
Mix the sauce and the sweet potatoes well. Cover the pan, allowing the sweet potatoes to soften. Once they are tender (less than ten minutes), add the remaining vegetables. Incorporate the sauce and the vegetables. Taste sauce again & adjust if needed. Cover and allow the vegetables to steam until tender. (About 10 minutes)
While the vegetables are simmering in the sauce, fluff the quinoa with a fork. Once the vegetables are tender, serve with quinoa!
Optional: You can finish the dish off with a dash of salt, cilantro, or chopped scallions. Enjoy!