Curry Recipe

From Abigal Rudson | Tidal Nutrition Director

Ingredients

  • 3/4 cup brown rice (or quinoa)
  • 1 tablespoon coconut oil or olive oil
  • 1 small white onion, chopped (about 1 cup)
  • Pinch of salt, more to taste
  • 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
  • 2 cloves garlic, pressed or minced
  • 1 red bell pepper, sliced into thin 2-inch long strips
  • 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
  • 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)
  • 2 tablespoons thai red curry paste 
  • 1 can (14 ounces) regular coconut milk
  • ½ cup water
  • 1 ½ cups packed thinly sliced kale (tough ribs removed first), preferably the
  • Tuscan/lacinato/dinosaur variety
  • 1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
  • 1 tablespoon tamari or soy sauce
  • 2 teaspoons rice vinegar or fresh lime juice
  • Garnishes: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce

Instructions

  1. Cook rice (or quinoa) according to package directions
  2. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil, onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, stirring continuously.
  3. Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 minutes, stirring occasionally. Add the curry paste and cook, stirring often, for 2 minutes.
  4. Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat to maintain a gentle simmer and cook until the peppers, carrots and kale have softened, about 5 to 10 minutes, stirring occasionally.
  5. Remove the pot from the heat and season with tamari and rice vinegar. Add salt to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with a lime wedge and chopped peanuts.

Looking to get your nutrition on track? Make sure to check out Tidal’s Nutrition Program.