Anyone who knows me, knows that my love for curry is strong. I love the smell, the taste…I mean, I would probably eat it in powder form if that wasn’t just weird and highly gross. That’s why today, I’m sharing a few of my all-time favorite recipes that involve curry. They’re delicious and depending on your level of love for curry, there’s a little something for everyone. Enjoy!
Creamy Coconut Lentil Curry via The Endless Meal
- 2 tablespoons coconut oil
- 1 tablespoon each: cumin seeds and coriander seeds
- 1 head of garlic, chopped
- 1 – 28-ounce can of crushed tomatoes
- 2 tablespoons ginger, chopped
- 1 tablespoon turmeric
- 2 teaspoons sea salt
- 1 cup brown lentils (dried, not canned)
- Optional: 1-2 teaspoons cayenne powder
- 1 – 15-ounce can coconut milk
- A few handfuls of cherry tomatoes
- 1 cup chopped cilantro
- Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.
- Add the can of crushed tomatoes, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 5 minutes. Add the lentils and, if using, the cayenne powder and 4 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom.
- Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer. Remove the pot from the heat and stir through the cilantro.
Roasted Brussels Sprouts with Cashew Curry Sauce via Reclaiming Yesterday
- 16 oz Brussels sprouts
- 1-2 tbs melted coconut oil
- salt and pepper
- 1 cup raw unsalted cashews, soaked in water for several hours
- 1.5 tsp curry powder
- 1/2 cup light coconut milk
- 2 tbs water
- 1/4 tsp garlic powder
- 1/2 tsp salt
- pinch chili powder
- 1 tsp apple cider vinegar
- 1 tsp honey (optional)
- Preheat oven to 400 degrees.
- Cut ends off Brussels sprouts and cut in half down the middle (cut large sprouts in quarters).
- Spread onto a baking sheet, drizzle with oil, and sprinkle with salt and pepper. Toss to coat.
- Roast sprouts for 20-25 minutes, flipping with a spatula after 15 minutes.
- While the sprouts roast, combine all ingredients for curry sauce into a food processor or high powered blender. Pulse until smooth, adding more water if needed and adjusting seasoning to taste.
- Serve brussels sprouts warm with curry sauce.
Notes: This makes more than enough sauce for the Brussels sprouts. Use the leftover sauce to top sweet potatoes, use as a base for salad dressing, or as a sauce for fish, chicken, or veggies.
Crock Pot Thai Chicken Soupvia The Endless Meal
- 2 medium carrots, chopped
- 1 red bell pepper, chopped
- ½ medium yellow onion, chopped
- 1 2-inch piece of ginger, minced
- 4 garlic cloves, minced
- 4 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce (sub coco aminos for paleo)
- 1 tablespoon palm sugar
- 3 cups chicken stock
- 4 boneless, skinless chicken thighs
- 2 cans coconut milk
- 1 lime
- Rice vermicelli, cooked according to package directions (omit for paleo or sub zucchini noodles)
- Optional toppings: lime wedges, sauteed mushrooms, cilantro, cherry tomatoes, black pepper
- Add all the ingredients EXCEPT the coconut milk, lime, and rice vermicelli to your crock pot and stir together. Cover and cook on low for 8-10 hours.
- Remove the chicken thighs and shred using two forks. Return the chicken to the crock pot. Add the coconut milk and stir. Let the coconut milk warm for 10-15 minutes before serving.
- Place the cooked rice vermicelli into soup bowls and top with the Thai chicken soup. Squeeze a little lime over the top and serve with any or all of the optional toppings.
Curried Oven Roasted Cauliflower with Curry Mayovia Coffee & Crayons
Oven Roasted Curried Lime Cauliflower with Curried Mayo Dip
For the Cauliflower:
1 head of cauliflower, cut into bite size florets
2 teaspoon oil
1 lime, juiced
2 teaspoon curry powder
1 teaspoon cumin powder
1/2 teaspoon coriander powder
3/4 teaspoon turmeric powder
1 teaspoon cayenne powder
1/2 teaspoon salt
For the Curried Mayo Dip:
1/2 cup mayonnaise (I used reduced fat)
1/4 cup plain Greek yogurt
3 teaspoons curry powder
1/2 teaspoon cayenne powder (more if you like it spicier)
1/2 teaspoon turmeric
1/4 teaspoon cumin powder
Salt to taste
- Preheat your oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Place your cauliflower florets in a large mixing bowl and drizzle with olive oil. Toss the cauliflower until evenly coated. Pour on the lime juice and toss again.
- In a separate, smaller bowl combine all your spices. Sprinkle half the spice mixture over the cauliflower and toss, then pour the remaining spice mixture and toss until each cauliflower floret is evenly coated. Transfer the cauliflower to your lined baking sheet and bake for 30 minutes, turning halfway.
- While your cauliflower is baking, prepare your curried mayo. In a small bowl mix the mayo, Greek yogurt and spices until thoroughly combined. Taste and add any additional spices (or salt!) you find necessary.
- Cauliflower is done when it is easily poked with your fork and florets are starting to brown on the top. Drizzle with fresh squeezed lime juice and dunk in the curried mayo dip!
Curried Cauliflower Rice Kale Soupvia Cotter Crunch
- 5-6 cups of cauliflower florets (about 3-4 cups when “riced’)
- 2- 3 tbsp curry powder or curry seasoning (turmeric should be included in the curry seasoning/powder)
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp sea salt
- 2-3 tbsp olive oil for roasting
- 3/4 cup red onion chopped
- 1 tsp minced garlic
- 2 tsp olive oil or avocado oil
- 8 kale leaves with stems removed and chopped
- 2 cups (5oz) chopped carrots
- 4 cups broth (vegetable or chicken if not vegan)
- 1 cup almond milk or coconut milk (the drinking kind works best and is smoother).
- 1/2 tsp red pepper or chili flakes (use less if you don’t want as spicy)
- 1/2 tsp black pepper
- salt to taste after cooked.
- Preheat oven to 400F.
- In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp oil.
- Spread the cauliflower florets on a baking dish or roasting pan. Place in oven and roast for 20 -22 minutes until tender but not overcooked. slightly under cooked.
- Remove and set aside.
- While the cauliflower is cooling, prep the rest of your veggies but chopping them up on cutting board.
- Next place cauliflower florets in a Food Processor or blender and pulse a few times until the cauliflower is “riced.” See picture in post.
- Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot.
- Place onion, 2 tsp oil, and minced garlic in large stock pot. Sautee for 5 minutes until fragant.
- Next add in your broth, milk, veggies, cauliflower “rice,” and the red chili pepper and black pepper.
- Bring to a quick boil (make sure milk does get too hot), then simmer for another 20 minutes or so until veggies are all cooked. .
- Add dash of sea salt if desired once ready to serve.
- Garnish with herbs and nut/seed crackers crumbles.
Curry Coconut Oil Sweet Potato Fries with Cucumber Dill Dipvia Averie Cooks
Curry Coconut Oil Sweet Potato Fries with Cucumber Dill Dip
- 2 pounds sweet potatoes, peeled and sliced into 1/2-inch wide strips
- 1 1/2 to 2 tablespoons coconut oil, in the liquid state (melt if necessary)
- 2 teaspoons curry powder, or to taste
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- 1 teaspoon cilantro or Italian flat-leaf parsely, finely minced; optional for garnishing
- 4 ounces (1/2 cup) Greek yogurt (I used 0% fat)
- 1/2 cup grated seedless English cucumber, grated on the coarsest blade of a box grater and wrung out
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- 1/2 teaspoon dried dill
- 1/4 teaspoon sugar, optional and to taste
- Sweet Potatoes – Preheat oven to 425F, line a baking sheet with a Silpat or aluminum foil for easier cleanup.
- To the baking sheet, add the potatoes, evenly drizzle with coconut oil, and evenly sprinkle with curry powder, salt, pepper, and toss potatoes with hands to coat evenly. Bake for about 30 minutes, or until sweet potatoes are fork tender. Toss once midway through baking to ensure even cooking. Cooking time will vary based on size of sweet potatoes. While sweet potatoes bake, make the dip.
- Dip – To a medium bowl, add the Greek yogurt, cucumber (grate on a box grater and then wring out the cucumber in paper towels very well so you don’t add excess water to the dip), salt, pepper, dill, and stir to combine. Taste and check for seasoning balance, adding sugar or more salt, pepper, cucumber, etc. if desired. Refrigerate until ready to serve with the fries.
- Remove fries from the oven and optionally garnish with cilantro or parsley before serving with dip served on the side. Fries are best warm and fresh but will keep airtight in the fridge for up to 5 days, reheat gently as necessary. Dip will keep airtight in the fridge for up to 5 days, noting it will become more watery as time passes as the cucumber releases juices.