If you know me, you know I LOVE curry. I am incredibly vata (Ayurveda reference), and I just crave that warm, nourishing goodness. I wanted to share my super easy curry bowl recipe because these variations make it SO easy to throw together whatever you have on hand. I love how forgiving and versatile this is...you just really cannot mess it up.
CURRY: My favorite curry is by Native Forest (Yellow Only). It comes in a coconut milk BPA free, and no guar gum. My other favorite is Mike's Organic Curry. You'll need a can of full fat coconut milk to add to it. Mike's has yellow, red, green and Penang.
PROTEIN: I am personally a fan of beef or chicken thighs. Any protein will work, just make sure it's high quality. Beef is extremely nutrient dense, and I would always choose that over non-meat options. I most often use stew meat, ground beef or chicken thighs.
VEGGIES: Sky is the limit here! I most often go with garlic, onion, carrots since I always have those on hand. I also love parsnips in here. Bell peppers are great if you tolerate nightshades. You could also use broccoli, cauliflower or brussel sprouts. I tend to get bloated from the brassica family so I don't use those very often
COMPLEX CARB: Decide what carb you want to serve your meat and veggies over. By the way, you do not HAVE to have a carb here... the curry sauce, meat and veggies alone is amazing on it's own. If I include a carb I'll generally serve it over white rice or roasted potatoes/sweet potatoes. Roaster butternut squash would be great here too!
Ok...now let's cook and assemble the bowl!
- Prepare/Start rice, or roasted potatoes/sweet potatoes if using
- Sautee veggies about 10 minutes in tallow, ghee or butter. 10 min is a loose guide...some veggies like the brassicas will take longer
- While veggies are cooking, chop your stew meat or chicken thighs into bite size pieces. If you are using ground meat, brown the meat in another pan.
- Add the meat into the veggies and sautee until cooked. If you are using ground meat, add to the pan and skip to step 4.
- Once meat is cooked, add your curry. If using Native Forest, add the whole can and heat until cooked. If using Mike's curry paste, follow instructions on box. I create space in the pan, add the paste, and then add a can of coconut milk
- Lastly, assemble your bowl! Add in your carb, then top with meat, veggies and curry choice. Salt to sate!
- We recommend Redmond's Real Salt or Celtic Sea Salt
- Thrive Market has a great price on Mike's curry and your other pantry staples in this recipe like salt, rice, etc. - Get 40% off on your first Thrive Market Order
- Native Forest coconut milk curry can be found at Sprouts, Whole Foods, etc.
- When sourcing meat, always get a high quality. Click here to see our meat buying guide and different places to source meat.
- This freezes really well, so double up on your batch and save some for a rainy or postpartum day!