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Cheater's Curry

Makes a large dutch oven full...
Author: Roseanne Carrara, The Lunchbox Season

Ingredients

  • 2 tsp olive oil
  • 1 cup pre-diced onions or 1 medium sized sweet onion, diced
  • 1 tbs ras el hanout, red curry powder, or garam masala
  • 1 tbs red curry paste
  • 1 tbs chopped garlic
  • 1 can tomato paste
  • 2 cans coconut milk
  • 2 tbs brown sugar or honey optional
  • 2 tbs fish sauce
  • 4 cups 1 pound peeled and pre-diced butternut squash
  • 4 cups [1 pound] peeled and pre-diced sweet potatoes
  • 4 cups cauliflower, fresh or frozen OR 1 bag ready to cook green beans
  • 1 handful of fresh cilantro or thai basil, torn optional
  • 1 handful of peanuts optional
  • Sriracha or other Chili Sauce optional
  • Serve alone or with quinoa, rice, or flat bread.

Instructions

  • In a large stock pot or dutch oven, heat oil over medium-high heat.
  • Add onions and sweat for 3-4 minutes.
  • Add spice blend, garlic, and curry paste, and stir for 2 minutes more.
  • Add tomato paste and coconut milk and stir to combine.
  • Add sugar (optional) and fish sauce.
  • Add diced sweet potatoes and bring to a boil.
  • Simmer on MEDIUM heat for 3-5 minutes
  • Add butternut squash and bring back to a boil.
  • Simmer on LOW heat for 15 more minutes.
  • Add cauliflower or beans.
  • Simmer for 5-10 minutes, or until the potatoes and squash are heated through.
  • Ladle into bowls or cool and place into containers for freezing.
  • Garnish hot bowls of curry with a generous amount of torn cilantro or thai basil.
  • Throw a few peanuts on the top.
  • Let each family member or guest add Sriracha or another Chili Sauce to their dishes to taste.
  • Serve alone or with quinoa, rice, or flat bread.