curry for dinner

Had a chickpea and red lentil curry for lunch today with some white rice and popadoms 😋  I cooked some zucchini, onion, sweet potato, carrot, red lentils, red and yellow capsicum and chickpeas over medium heat in some coconut milk and curry powder for about 25 minutes-really high in protein, delicious and really quick to make 🙌  instagram:@veganzoejessica

10

Indian Meatballs with Sweet Coconut Curry Sauce 

Flavorful. Amazing. Incredible. Whole30 Compliant! These are spicy, so this is your warning. There was no holding back, but the coconut curry sauce provides the perfect balance. Served with spiraled sweet potato noodles, and this is the perfect meal prep!

Ingredients for Meatballs 

½ lb ground round (or ground beef)

1 egg 

4 cloves garlic, minced 

¼ large yellow onion, minced 

2 large tbsp cilantro, minced 

Seasoning blend: 1 tsp kosher salt, 1 tsp ground black pepper, 1 tsp turmeric, 1 tsp garam masala, ½ tsp fennel seeds, ½ tsp Indian red pepper, ½ tsp tandoori masala, ½ tsp cumin, and ½ tsp cinnamon. 

Ingredients for Coconut Curry Sauce 

¼ large red onion, minced 

3 cloves garlic, minced 

1 tsp tomato paste 

1 tsp curry powder

7 oz tomato sauce 

1 can (14 oz) full fat coconut milk 

1 tbsp cilantro, minced 

½ tbsp arrowroot starch/powder or tapioca powder 

1 ½ tbsp date syrup (softened [pitted] dates pureed with water), more if necessary

Salt and pepper to taste 

Parsley and cilantro for garnish 

Olive oil

Other Ingredients 

Sweet potato noodles 

Directions for Meatballs 

Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper and spray with a small bit of nonstick spray. 

In a large bowl, combine all ingredients and mix thoroughly. 

Using a small ice cream scoop or a large tablespoon, form balls – this mixture should make 6-8 meatballs. 

Once the meatballs have formed, place them into the oven and let them bake or 15-18 minutes or until the internal temperature reads 150 degrees Fahrenheit. 

Directions for Sauce 

In a large, deep pan or pot, heat a few tbsp of olive oil over medium heat. 

Add in the onion and the garlic and cook until the onion becomes translucent.

Once the onion has cooked, add in the tomato sauce and the coconut milk. Stir to incorporate. 

Bring the mixture to a simmer and add in the tomato paste and date syrup. 

Toss in the cilantro. 

Reduce the heat and let cook. 

Stir and add in the arrowroot starch to thicken.

Once the meatballs are finished in the oven, place them into the sauce and allow to finish cooking for another 5-7 minutes. 

Taste the sauce and adjust the seasonings and sweetness accordingly. 

Once the meatballs are fully cooked and the sauce has thickened enough to coat the back of a wooden spoon, remove from the heat.

NOTE: sweet potato noodles are best when blanched. Do not eat them raw. 

Garnish and serve. 

Enjoy! 

4

BakingWithBooks Does Whole30 - Red Curry Shrimp with Cashew Broccoli Slaw & Homemade Almond Sauce 

I was craving something spicy with peanut sauce (and Whole30 says no peanuts) so almond sauce it was. 

Ingredients for Curry Shrimp 

Jumbo shrimp (the amount is up to you), peeled, deveined, tail off

Red curry paste mixed with a small amount of light olive oi 

Kosher salt and pepper for seasoning 

Ingredients for Almond Sauce 

¾ cup almond butter 

½ can coconut milk (unsweetened) 

2 tsp red curry paste

2-3 pitted Medjool dates 

1 tbsp apple cider vinegar 

Pinch of kosher salt 

Water - to thin it out to your desired consistency 

Additional Ingredients

Broccoli slaw

1 tbsp apple cider vinegar

Cashews, chopped

Directions  

Marinate shrimp for approximately 30 minutes. While shrimp is marinating, prepare your sauce. 

In a large bowl, combined all of the ingredients except the dates and water. Taste and adjust the flavor before adding everything to a blender, adding 1 date a time until you reach the desired sweetness. Use water to thin out the sauce to your desired consistency [though it should not be runny; it should be just thick enough to dress the slaw] 

Heat a small amount of olive oil over medium high heat. Cook the shrimp until they start to gently curl. Do not overcook or else the shrimp will become chewy. They are done when they turn pink and the flesh is white. 

Toss your sauce with the broccoli slaw, add in chopped cashews for crunch. Top with your shrimp, another drizzle of almond sauce and serve. 

Can easily be made vegetarian or vegan by omitting the shrimp! 

Enjoy! 

7

BakingWithBooks Does Whole30 - “Tandoori” Roast Chicken with Coconut Curry Sauce and Cucumber Tomato Salad

This is a Whole30 compliant version of Tandoori chicken. It is by no means authentic because there is no yogurt, and I don’t have a tandoori oven, but trust me when I say that the flavor is incredible. 

Ingredients for the Chicken 

1 whole chicken - about 5-6 lbs 

2 tsp chili powder 

2 tsp paprika 

2 tsp turmeric 

Equal parts: ground ginger, garam masala, granulated onion and garlic

1-2 tbsp tomato paste 

Juice from a lime 

1 lime, quartered, 2 whole cloves garlic, and ½ onion for stuffing inside 

Extra virgin olive oil and more kosher salt and pepper 

Kitchen twine for tying the legs

Ingredients for the Coconut Curry Sauce 

½ of a 13.5 fl oz. can of coconut milk 

1 ½ tbsp red curry paste 

2 sprigs of mint, finely chopped 

Juice from ¼ lime and ¼ lemon

½ tsp kosher salt 

2 pitted dates 

Directions for Chicken 

Clean the chicken, removing any giblets and kidneys from the inside and thoroughly pat dry with paper towels. 

In one bowl, mix the chili powder, paprika, turmeric together. Add just enough lime juice so that mixture becomes a paste. 

Make gashes (not deep) in the chicken skin and slather the paste all over the bird. Each part of the bird should be covered. If you need more paste, feel free to make more. 

Marinate in the fridge for about 2 hours. 

Make another paste (without lime juice) with the garam masala, ginger, granulated garlic and onion with the tomato paste. This is going to give the chicken incredible flavor along with the intense red color that Tandoori chicken is known for. 

Slather this paste all over the front of the chicken and return to marinate for another hour. 

Remove the chicken from the fridge and let it come to room temperature for about 30-40 minutes, and preheat your oven to 420 degrees Fahrenheit. 

Season the inside of the chicken very generously with kosher salt and pepper. Stuff it with the lime, onion, and garlic, and tie the legs with kitchen twine. 

About 5-10 minutes before your bird is ready to go into the oven, heat extra virgin olive oil in a cast iron skillet over high heat. You want it to sizzle when a dash of water is added. 

Once the oil is heated, add the bird, breast-side up into the skillet and let sear for about 4-5 minutes. 

Place into the oven to roast. Take it out when the breast meat reads 155 degrees Fahrenheit and the thigh meat reads about 165 degrees Fahrenheit. 

Let the chicken rest before carving for about 20-25 minutes. Make the sauce while you’re doing this. 

Directions for Coconut Curry Sauce 

Combine all ingredients into a blender and puree until smooth. 

Strain through a fine sieve to remove any lumps. Taste for seasoning and adjust to your likeness. The sauce is meant to be rich, slightly spicy, and very faintly sweet. 

Garnish with cilantro. 

The cucumber and tomato salad is lightly dressed with sea salt, pepper, red vinegar, and light olive oil.

Carve your chicken and serve. 

Enjoy!

8

Shrimp and Vegetable Curry 

This is incredible! rich from the full fat coconut milk, just spicy enough from a blend of peppers and red curry, and hearty enough due to the chock-load of vegetables. It is easily made vegan/vegetarian by omitting the shrimp, and you won’t even miss it.

Ingredients 

½ lb shrimp, peeled and deveined 

1 large crown of broccoli, cut into florets (fresh broccoli works best)

½ large yellow onion, diced 

3 cloves garlic, minced 

¼ lb asparagus, cut in half 

1 yellow pepper, chopped (or cut into strips) 

½ red pepper, chopped (or cut into strips) – keep consistent with yellow pepper 

2 cups chopped baby bella mushrooms

2 japanoes pepper (reconstituted/softened in boiling water and chopped) + more for garnish 

2 ½ tbsp red curry paste 

1 can (13.5 fl oz.) full fat coconut milk 

13.5 fl. oz vegetable broth 

½ tbsp ground ginger 

1 tsp sweet paprika

Few tbsp of sunflower or safflower oil 

Salt, pepper to taste

Cilantro, fresh jalapeño slices, fresh chili slices, and chopped cashews (not roasted), for garnish 

Directions 

In a large, deep skillet or pot, heat a few tbsp of oil over medium high heat. 

Once hot, add in the onions, peppers, garlic, ginger, and salt. Cook for about 5-8 minutes so that the vegetables develop color. 

Once the onions are translucent, add in the broccoli, asparagus, and mushrooms. Cook for about 3 minutes. 

Add in red curry paste and stir generously. 

Add in the coconut milk and using the same can, fill with vegetable broth/stock and add. Stir and bring to a simmer. 

Once simmering, reduce the heat, cover with a lid, and let cook for about 15 minutes. 

Nearing the end of the 15 minute wait period, taste and season accordingly. Add in shrimp and cover once more, increasing the heat to a gentle boil.

If you prefer a thicker curry, add in about ½ tbsp of arrowroot starch, stir and let thicken while shrimp cooks. 

Remove the curry from the heat once the shrimp have cooked. 

Garnish with toppings and serve. 

Let cool before diving in – because this will be very hot. 

Enjoy!