I’ve never been much of a cook, surviving at University off a toastie maker and progressing to microwave meals in my early twenties. However, as I’ve got older and more interested in what I put in my body (in addition to what I put on it,) I’ve picked up more of an interest in food. Maybe it’s the fact I can’t eat dairy, maybe it’s the fact I’m a little more educated, or maybe it’s the fact I’m actually at home more and have the time to make dinners – rather than just shoving something in a heated box for four minutes. I want to eat tasty and delicious food that’s good for me, that will fuel my body and benefit my mind; I want to create something I can enjoy that little bit more knowing I made it, rather than a robot in Tesco’s factory. The only problem is that I’m incredibly impatient, which is where this incredibly tasty and easy-as-pie red thai curry stew comes in. If you don’t like to spend more than ten minutes prepping and faffing around in the kitchen, then this is for you: it’s so simple your dog could make it, is full of goodness and protein, plus it’s completely gluten and dairy free too.
So how do you make this miracle in a bowl, I hear you ask? All you need is a big saucepan or cooking pot and the ability to chuck things in… Turn on the heat and empty a can of coconut milk (I opt for reduced fat) and plum tomatoes into the pot, adding in a teaspoon of garlic and some chilli powder according to your personal tastes. (We often add in fresh chilli and garlic to keep everything as beneficial and natural as possible.) If you want your curry-stew to taste a little spicier, you can add in a tablespoon or two of red thai curry paste too. Fry off some freshly cut chicken or turkey in a separate pan and chop up an onion/pepper/carrot/courgette/whatever vegetables you have lurking in the fridge. Once the meat is cooked through, chuck it in your pot along with the vegetables and give it a good old stir. At this stage you can add in anything else you fancy or have lingering around – we’ve chucked in leftover veg from the sunday roast and even chopped up a butternut squash for a little bit of bulk and touch of sweetness.
Let the mixture simmer on a mid-heat for about an hour with the lid on the pot, adding in a tin of chickpeas about fifteen minutes before you’re ready to serve – they’re really tasty when they go a bit mushy, super cheap and also act as a great source of protein. If you’re super hungry, prepare a pan of brown rice and either add it into the mix or serve it separately as a side dish – you can happily make it without, but it does bulk out the recipe while still ensuring you’re getting a well-rounded meal that will warm your cockles. Simply lob it into bowls and enjoy! What I love about this recipe is that it makes enough for roughly four servings, meaning there’s enough for lunch the next day; it equally keeps as well in the fridge for dinner later in the week and impresses people that come round to be fed. It looks and tastes like you’ve spent a week prepping and cooking, when in fact you lob it all in a pot and get on with doing what you need to.
Easy, cheap and tasty? My kind of cooking…
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