We make curry often around here. This recipe was a little different than our usual curry I make, because it uses curry powder instead of curry paste. This recipe is more of an Indian curry than a Thai curry. The verdict: the whole family loved it minus one member. Isaiah wasn’t a huge fan. He ate it… kind of. Skye, on the other hand, devoured it. It probably didn’t help that he had just had a sucker, which he bought with his own money, from doing his chores. I let him use his money how he wants so he can start learning to make his own choices. I still try to steer him to other things. We usually go to the dollar store and get little toys, but that day we were at the grocery store and he wanted a sucker so I let him use his money to buy it.
Okay, on to the recipe. It’s pretty simple; really simple if you buy pre-cut butternut squash. I used to never buy the pre-cut squash, until one day I did. Realizing how awesome it is to not have to hack away at a hard squash, it is hard to buy anything else now. This recipe is packed with veggies. For picky eaters you could cut the veggies really small or let them pick one veggie they don’t want to eat. You could easily add chicken if you wish too.
I served the curry over quinoa. I LOVE quinoa, it is so fast to make, and high in protein I have even made this curry into freezer burritos by saving half the quinoa and half the curry. Then I wrapped the curry and quinoa up in a whole wheat tortilla and froze them.
I got this recipe from Cook This Not That!
Do you like curry? Have you ever made curry before?
Quick and Easy Indian Curry
- 1/2 Tbsp coconut oil, you could use olive oil too
- 1 medium onion, diced
- 1/2 Tbsp minced fresh ginger
- 2 C cubed butternut squash
- 1 head cauliflower cut into florets
- 1 can of garbanzo beans, drained
- 1 jalapeno pepper, seeded, and minced
- 1 Tbsp yellow curry powder
- 1 can diced tomatoes
- 1 can coconut milk (I used full-fat, but you could lighten it with some chicken broth if you wanted too)
- Cooked brown rice, or cooked quinoa
- Heat oil in a large pot over medium heat.
- Add the onion and ginger. Season the onions as soon as you add them with salt and pepper. Cook the onions for 2 minutes, until the onion is soft.
- Add the squash, cauliflower, garbanzos, jalapeno, and curry powder. Cook for another 2 minutes until you can smell the curry powder and it has covered all the veggies.
- Stir in the tomatoes, and coconut milk and turn down the heat to low.
- Simmer the veggies for 15 to 20 minutes until you can stick a fork in the cauliflower and squash easily.
- Add the lime juice and season with salt and pepper to taste.
- Serve with chopped cilantro over brown rice or cooked quinoa.
Note: I freeze ginger root whole, skin and all. I then grate it right from the freezer with a micro-plane zester (I LOVE my zester). I always have fresh ginger on hand!