Midweek Mealtime - Creamy Avocado Curry

Wednesday, October 23, 2013

So, since I tend to post my recipes on Wednesdays, I thought I'd try and come up with a witty name.  I thought of Wacky Wednesday (what does that have to do with food??), Whip-It-Up Wednesdays (sounds violent!), and even Rad Recipes (um, just no).  I settled on "Midweek Mealtime."  Do you like it?  Hate it?  Did I make the right choice?  Any other suggestions?

Anyways, this recipe is wholly thanks to the amazing people over at Fo Reals Life.  I was looking for an easy curry recipe (Did I mention that I like Thai food?) that satisfied my two requirements:  1)  It had to be thick and creamy and 2) It had to be healthy.  Lo and behold, this dish is IT!

Creamy Avocado Curry

Adapted from Fo Reals Life
1 avocado, pit removed and flesh scooped out (FYI, did you know you could FREEZE those bad boys?)
1 teaspoon lime juice
2 tsp minced garlic
1 teaspoon grated ginger
1 medium onion, chopped
1/2 package silken tofu
2 cups almond milk
1 Tablespoon curry powder
2 teaspoons garam masala
1 teaspoon salt
6 cups chopped vegetables (These can be anything you like!  I've used zucchini, yellow squash, carrots, mushrooms, red peppers, and green beans.  There is no limit here, though I would recommend sticking to firm veggies.)
1 Tablespoon soy sauce
1/4 cup water
12 oz shrimp, tails removed (I have also used chicken or shelled edamame here for protein.)
Brown Rice

  1. Prepare rice as directed, in rice cooker or in a saucepan on the stove.
  2. In a very large pan, saute the shrimp and vegetables until shrimp are no long translucent and vegetables are tender-crisp.
  3. Turn heat to low, and cover
  4. In a food processor or blender (I use my Ninja - absolutely the best little appliance in the world) blend the remaining ingredients until smooth.
  5. Pour the sauce over the veggies and meat.  Heat, covered, over medium heat until sauce is warmed through and veggies are at desired tenderness.
  6. Serve over brown rice.  (I added fresh green beans for garnish)
And, THAT is my favorite homemade curry recipe.  Hits the spot EVERY time!

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