Vegetarian for Two is soon to be Vegetarian for Three! D and I are expecting a baby boy this fall (October) and couldn’t be more ecstatic. Pregnancy has been humbling in regards to my diet, and I find myself cramming in protein wherever I can get it!
While I’ve had an otherwise easy and fairly uneventful first 18 weeks, I’ve noticed my biggest weakness is the inability to get a craving out of my head. For weeks after watching Food Network I just wanted veggie burgers, and recently my food tastes have turned towards Indian and Thai. Baby loves the protein, I love the sauces and spices, and D loves getting to be needed in the kitchen!
This week we grabbed a ton of fresh veggies from the store (our re-wrap section is phenomenal and a great place to find produce at its peak for 1/4-1/2 price) and wanted to use them cohesively. This curry was the perfect combination of everything we’d stocked up on and is so easy to make you’ll question ever ordering takeout again!
- 2 TBSP coconut oil
- 2 TBSP red curry paste (I like Thai Kitchen)
- 1-2 TBSP natural peanut butter
- Few shakes of soy sauce
- Squeeze of lime juice or dash of any vinegar- rice wine works well
- 1 can coconut milk, doesn’t matter if it’s low fat or full fat
- Veggies of choice – we used sweet potato, red bell pepper, and green beans (cauliflower would also be amazing). You want about 2 cups of prepared veggies total
- Protein of choice – we used cubed tempeh but could use tofu, chicken, pork, shrimp. If using raw meat, be sure to pre-cook beforehand as the curry won’t get hot enough to cook raw meat to the correct temperature
- fresh cilantro
Heat the coconut oil in a Dutch oven (I love my Le Creuset for this) or large pot until warm – add curry paste and fry until well toasted. It WILL smell amazing! Add in peanut butter until melted, then soy sauce and vinegar/lime – combine all flavors. Add in coconut milk and cook together at a simmer for 2-3 minutes.
Add in washed and prepared veggies of choice and protein, then let everything cook together 20-30 minutes until vegetables are cooked. Stir in some fresh, chopped cilantro about 5 minutes before the end of your cooking time, then serve with rice or quinoa and additional cilantro.
*if using potatoes, I recommend washing and peeling them, then dicing into ½ inch cubes. Steam the cubes in a vegetable steamer or pre-cook in the microwave before adding to the curry – you don’t want them to break down completely and be mushy, or be raw since they won’t cook enough in 20 minutes.