It is no secret that I am obsessed making curry! It's pretty random, but this is one of my all time favorite types of food. It is my ultimate healthy comfort food. The other day I was kinda in a rush to make dinner for friends and I tossed all my typical ingredients in my original red peanut curry recipe in a mason jar and shook it up - just to see what would happen. It turned out it was just right! I poured it in my wok over sautéed cauliflower rice and vegetables and let me simmer for 10 minutes. It was that simple! This is definitely in the books for an "under 20 minutes" type of dinner and I am all for that. Quick, healthy, easy and delicious - all the important things right?!
If you love this recipe, be sure to check out some of my other savory curry flavored dishes: Original Creamy Red Peanut Curry, Thai Coconut Curry Carrot Soup, Thai Style Cauli Rice w/ Shrimp and Veggie Peanut Curry Soup.
Ingredients:
Directions:
Add all ingredients in a large mason jar and SHAKE WELL!
Pour over cooked vegetables and protein of your choice. Let it simmer for 10 minutes. Serve hot!
NOTE: To cook the cauliflower rice and vegetables from frozen, heat up 2 tbsp of avocado oil in a wok / large pan, mix in frozen vegetables and cover for 10 minutes. Once you add in the curry sauce, leave it uncovered.
Prepare protein to you liking and add in to the mix. I love tofu, tempeh and shrimp with mixed vegetable and curry.
Ingredients
Directions
Add all ingredients in a large mason jar and SHAKE WELL!
Pour over cooked vegetables and protein of your choice. Let it simmer for 10 minutes. Serve hot!
NOTE: To cook the cauliflower rice and vegetables from frozen, heat up 2 tbsp of avocado oil in a wok / large pan, mix in frozen vegetables and cover for 10 minutes. Once you add in the curry sauce, leave it uncovered.
Prepare protein to you liking and add in to the mix. I love tofu, tempeh and shrimp with mixed vegetable and curry.
