You’ll love this modification to the classic. I didn’t have any coconut milk in the pantry so I made my own version.
The spices in curry, specifically turmeric, cleanse the digestive system and the liver. Here are some quick facts:
- Red curry boosts the immune system.
- UCLA studies show a chemical found in turmeric reduces risk of Alzheimer’s disease.
- Curry spices can help ward off the common cold by triggering the body to produce extra mucus and reduce inflammation in nasal passages.
1 tsp vegetable oil [1 fat]
1/2 sweet potato, chopped [1 grain]
2 baby bok choy, chopped [1/2 vegetable]
1/2 japanese eggplant, chopped [1/2 vegetable]
1/2 cup kidney beans [1 grain, 1 protein]
1/2 tbsp red curry paste
1 tbsp plain greek yogurt
1/2 cup coconut water
1/2 tsp cornstarch
chili powder and ground ginger
>> Heat oil in a skillet and sauté the sweet potato. In a separate bowl, combine coconut water, cornstarch, yogurt, and red curry paste. Once the potato gets some color, add the bok choy and eggplant. After about a minute, add the beans and curry mixture. Reduce to a simmer. Add a few shakes of chili powder and ground ginger. Let simmer about 3 minutes until all the vegetables are cooked through. Top with chopped shallot. Serve over rice, with naan, or enjoy as is.