So before we dive head first into cookie craziness next week I thought I would share a simply stunning, super easy, one pot weeknight curry that you should make ASAP! This curry is so good and it is the perfect way to use up the last of the fall squash that is sitting on your counter.
With it getting darker earlier and the Christmas holiday rapidly approaching it is safe to say that we are all a little short on time and patience. This is the time of year when I tend to fall into bad eating habits; like munching on snacks in the car as I drive the kids around to all of their extra curricular activities, grabbing take out instead of cooking dinner, and drinking way too much coffee to keep me going. When it is all said and done by the end of December I usually feel pretty run down and it is a miracle if I am not laid up in bed sick as a dog.
This year I have promised myself to cook quick, simple meals at home as often as possible, schedule my time more effectively so I don’t have to be over caffeinated to keep going, and to actually enjoy myself! Of course, there will be cookies, lots of those actually, since next week starts our 12 Days of Cookies series, but in between cookies I will be eating this one pot weeknight curry, fire roasted slow cooker chili, and my super easy taco bake for dinner. Fast, easy, and wholesome – here is to healthier and happier meals this December and a mom that feels better, has more energy, and isn’t running around like a mad woman trying to cram it all in.
One Pot Weeknight Curry
- Yield: 4 1x
- 1 13 1/2 ounce can coconut milk, unstirred
- 3 tablespoons Thai red curry paste
- 3 tablespoons Tamari gluten free soy sauce
- 2 tablespoons brown sugar
- 1 cup water
- 1 tablespoon sriracha, optional
- 1/2 tablespoon fresh grated ginger
- 2 cups broccoli florets
- 1 large delicata squash, seeds removed and sliced into 11/4-inch half moons
- 1 large sweet potato, peeled and sliced into 1/2-inch rounds
- 1 small yellow onion, cut into 1/2-inch wedges
- 1/2 cup salted cashews
- To serve:
- 2/3 cup cilantro leaves
- lime wedges
- 4 servings of prepared jasmine rice
- Measure 3 tablespoons of the thickened cream from the coconut milk and place it in a 6-quart pot. Whisk in the curry paste and cook over medium-high heat, whisking frequently, until the mixture is fragrant and slightly darker in color, about 5 minutes. Add the remaining coconut cream and milk from the can along with the tamari, brown sugar, water, sriracha, and ginger; whisk until combined. Bring to a simmer and add the broccoli, squash, sweet potato, and yellow onion. Partially cover, turn the heat down to medium, and continue simmering, stirring occasionally, until the squash and potatoes are tender, about 8-10 minutes.
- Meanwhile, toast the cashews in a small skillet over medium-high heat, stirring frequently until dark in spots, about 4 minutes. Set aside.
- Stir the cashews into the pot and serve over rice with a sprinkle of cilantro leaves and lime wedges .
If you have kaffir lime leaves drop one or two in with the curry as it simmers. So good!!