Ingredients
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1/2 cup finely chopped sweet potato (or any other root veggie)
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1/2 cup finely chopped carrot
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1/2 cup finely chopped pepper
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1/2 cup finely chopped zucchini
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2 tablespoons coconut oil or avocado oil
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2 tablespoons red curry paste
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2 cloves garlic, minced
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2 teaspoons ground ginger
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1 1/2 teaspoon salt
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1 1/2 teaspoons cumin
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1 1/2 teaspoons turmeric
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1/2 teaspoon black mustard seeds
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1/2 teaspoon coriander seeds
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1/4 cup sour cream or plain yogurt (optional)
Directions
Subtitle: A Thai-Inspired Gluten-Free, Kid-Friendly Recipe
Quick Description: This spicy vegetable curry is packed with nutrients and perfect for kids who love savory flavors. The gluten-free option makes it suitable for individuals on a gluten-free diet as well.
Ingredients:
– 1/2 cup finely chopped sweet potato (or any other root veggie)
– 1/2 cup finely chopped carrot
– 1/2 cup finely chopped pepper
– 1/2 cup finely chopped zucchini
– 2 tablespoons coconut oil or avocado oil
– 2 tablespoons red curry paste
– 2 cloves garlic, minced
– 2 teaspoons ground ginger
– 1 1/2 teaspoon salt
– 1 1/2 teaspoons cumin
– 1 1/2 teaspoons turmeric
– 1/2 teaspoon black mustard seeds
– 1/2 teaspoon coriander seeds
– 1/4 cup sour cream or plain yogurt (optional)
Instructions:
1. In a large skillet over medium heat, sauté the sweet potatoes, carrots, peppers, and zucchinis until tender but not browned. Set aside.
2. Heat the oil in a wok or heavy-bottomed saucepan over high heat. Add the red curry paste and stir constantly until fragrant, about 1 minute. Stir in the garlic, ginger, salt, cumin, turmeric, black mustard seeds, and coriander seeds. Cook, stirring frequently, until fragrant, about 1 minute more.
3. Return the cooked vegetables to the pan and combine with the curry mixture. Simply cover and simmer for 5 minutes or until the vegetables are fully cooked through. Taste and adjust seasoning if necessary.
4. Garnish with fresh cilantro leaves and serve warm with sour cream or plain yogurt, if desired.
Directions:
– Preheat oven to 400°F.
– Bake for 10-12 minutes, or until golden brown and crisp.
– Allow to cool completely before serving.
Difficulty Level: Easy
Nutrition Information:
– Calories per Serving: 300 calories
– Total Fat: 8 grams
– Saturated Fat: 1 gram
– Cholesterol: 0 milligrams
– Dietary Fiber: 9 grams
– Protein: 9 grams
– Salt: 1.5 grams
– Sugar: 2 grams
Total Time Needed: 20-30 minutes
Note: Substitute any similar ingredient you may have available.
Steps
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1
Done
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In a large skillet over medium heat, sauté the sweet potatoes, carrots, peppers, and zucchinis until tender but not browned. Set aside. |
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2
Done
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Heat the oil in a wok or heavy-bottomed saucepan over high heat. Add the red curry paste and stir constantly until fragrant, about 1 minute. Stir in the garlic, ginger, salt, cumin, turmeric, black mustard seeds, and coriander seeds. Cook, stirring frequently, until fragrant, about 1 minute more. |
|
3
Done
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Return the cooked vegetables to the pan and combine with the curry mixture. Simply cover and simmer for 5 minutes or until the vegetables are fully cooked through. Taste and adjust seasoning if necessary. |
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4
Done
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Garnish with fresh cilantro leaves and serve warm with sour cream or plain yogurt, if desired. |
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5
Done
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1.5 grams |
