If you love someone who has sensitivities... here is a mild curry to enjoy + an easy edit for others who like
more spice, I serve the meal with a cute little side dish holding a hotter spice blend to add in.
I have always loved curry, there was a wonderful restaurant on the island in california where I used to live. My friends and I would sometimes ride our bikes there after yoga and enjoy a meal together. The problem for me is that even though a curry might be labeled mild, there are a few commonly used spices that are still a challenge for my rosacea prone skin & sensitive stomach. So even though I would love the meal, my skin would begin to flush and by the time we were leaving, little red dots would begin to form on my skin. I didnt want to give up, I love curry, so over the years, I have tested and developed a version that still has the warmth and familiar flavor I love, without causing any difficulty for my body.
When you look at the ingredients in curry powder blends or sauces, you will notice that most follow a common list of spices. The ones that I have found to be okay for me are turmeric, cumin, coriander, fresh ginger and fresh basil + pink salt.
coconut milk (a can or carton (SO in the us / Alnatura Kokos drink in Swiss)
1 " piece ginger root
1/2" piece turmeric/cucumin root|
dry coriander to taste
dry cumin to taste
mejool date remove pit/chopped
1 lime, juice of (half for the sauce, half for the rice)
fresh basil - handful of leaves- washed and chopped or ribboned
vegetables (any of these have been safe for me: sweet potato/ carrots/ zucchini/ onion/ broccoli/ cauliflower/ aubergine/ 1 or 2 cherry tomatoes)
Finely chop or press freshly peeled turmeric root and ginger root. In a medium pan, warm 1 tbsp coconut oil on low heat with a little pink salt and allow that to very slowly cook while you are working on the other vegetables.
I have also found that I can peel and lightly crush one clove of garlic and allow that to cook in the oil but I will remove it before serving (or put it to the side and chop for anyone who is okay with garlic)
While the herbs are cooking, wash and prepare your vegetables and tempeh.
For years I lived as a raw vegan, believing that cooking vegetables at a high temperature breaks down their most valuable nutrition and benefits so I like to cook things as little as possible.. just to the exact point of where they should be without turning them all into mush.
Carrots will take longer than sweet potato/ zucchini/ eggplant/ onion/ cauliflower/ broccoli.. so slice them thinner or get them into your pan first.
For the tempeh, I like to quickly rinse the block and then chop it into small squares and stir it into the pan with the vegetables.
With the vegetables warming, I add the powdered cumin and coriander (and turmeric if you do not have fresh) and then add coconut milk. If you want a richer sauce, use one can of full fat coconut milk. Or light coconut canned milk. So Organic coconut milk (US) or Alnatura Kokos (Swiss), lime juice, chopped date, pink salt to taste, a few pieces of fresh basil (reserving some for serving fresh over the meal later)
Allow everything to continue to cook on the lowest heat to preserve the nutrients.
coconut holy basil basmati rice
lime juice - 1/2
leaves of fresh basil
I rinse my rice before putting it into the pan, I normally use half white/half brown basmati, adding coconut milk in a 2:1 milk to rice ratio. Add lime juice, pink salt, a few leaves of fresh basil and if desired 1/2 tbsp coconut oil. Cooking gently and slowly will give you a richer rice, stirring regularly and adding more coconut milk if necessary - using a lighter coconut milk like SO or Alnatura will keep the calories down but still adds the wonderful coconut flavor.
Mint Kombucha, Urban Kombucha from Alnatura