- 2 (14-ounce) cans light coconut milk
- 1 (4-ounce) jar red curry paste
- 1 (14.5-ounce) can diced tomatoes
- 2 bags of pre-cut broccoli and/or cauliflower
- 2 (8-ounce) packages pre-sliced mushrooms
- 6-10 small sweet peppers, sliced
- 1 onion, sliced
- 1 package extra firm tofu, pressed and cut into cubes
- 1 (14.5 ounce) can garbanzo beans, rinsed and drained
I would love to be a person who has time to frequent farmers’ markets year round or even better, grow all of my own produce in my backyard or private greenhouse.
I would love to be a person who buys all organic, all of the time. A person who saves money and health by cutting all of her own vegetables. A person who creates every ingredient from scratch and who cans her own tomatoes.
This is the stuff that (foodie) dreams are made of.
Now, let me introduce you to reality.
Reality is that I spend more time writing than cooking.
Reality is that finding a night when Manatee and I are both home at a reasonable time together is a once a week occurrence, if we are lucky. He works late hours and I keep adding more things to my plate without realizing how they accumulate.
Reality is that as much as I want to be the poster child for clean and local eating, I often fall short, giving in to being as healthy as I can be in the shortest time possible with the least amount of effort possible.
For a long time, I felt the need to apologize for this.
I think I am finally over it, and because of that, I am finally ready to share this recipe with you.
This is a survival meal: a meal I can throw together quickly, feel good about eating, and have enough leftovers for at least one more meal. It’s also based on some key ingredients I always keep in my pantry: canned diced tomatoes, red curry paste, and light coconut milk.
And even better, I can make it all my favorite totally sexy not-sexy kitchen appliance: my trusty electric skillet.
If you don’t have one of these, you really need to buy one. They are so worth it! But if you don’t believe me, go ahead and just use the biggest skillet you have.
Easy Comfort Curry
2 (14-ounce) cans light coconut milk
1 (4-ounce) jar red curry paste*
1 (14.5-ounce) can diced tomatoes
2 bags of pre-cut broccoli and/or cauliflower
2 (8-ounce) package pre-sliced mushrooms
6-10 small sweet peppers, sliced
1 onion, sliced
1 package extra firm tofu, pressed and cut into cubes
1 (14.5 ounce) can garbanzo beans, rinsed and drained
*I use the whole jar, because I want as much flavor as possible. If you haven’t used this before, start with half of the jar, taste it, and keep adding until you’re satisfied.
1. Heat the skillet over medium heat. Add coconut milk, red curry paste, and tomatoes (with their juices). Stir to combine.
If you are making a grain with your curry, get that started now.
2. Add veggies, garbanzo beans, and tofu. Stir to coat and cover skillet.
3. Let cook for 10 minutes. Check veggies for tenderness. You may need to cook for an additional 5-8 minutes. When veggies are crisp tender, reduce heat to low, uncover, and simmer until you are ready to serve it.
4. Serve over spinach or a grain of your choice. Here is my favorite combination:
To make it dairy-free and vegan, omit the Greek Yogurt topping.
To make it gluten-free, omit the grain completely or use a gluten-free grain (like quinoa).
To make it paleo, replace the tofu and garbanzo beans with chicken strips or shrimp or just omit completely.
This is my ultimate comfort food. It’s easy, filling, hot, and packed with flavor.
The recipe is made to be modified. We go overboard on veggies because we always seem to be battling for that last piece of broccoli. Feel free to cut the veggies in half and if you do that, you could also omit 1 can of coconut milk and reduce the curry paste.
We love using tofu because it’s easy, it soaks in the sauce, and you don’t have to worry about it being ‘done’, it just needs to be warm. If you don’t like tofu, replace it with meat or an additional can of garbanzo beans.
In this recipe, I use pre-cut veggies, canned tomatoes, and pre-made curry paste to cut down cooking and prep time. What are some of your favorite healthy shortcuts?