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
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
Brown Rice
- Prepare rice as directed, in rice cooker or in a saucepan on the stove.
- In a very large pan, saute the shrimp and vegetables until shrimp are no long translucent and vegetables are tender-crisp.
- Turn heat to low, and cover
- In a food processor or blender (I use my Ninja - absolutely the best little appliance in the world) blend the remaining ingredients until smooth.
- Pour the sauce over the veggies and meat. Heat, covered, over medium heat until sauce is warmed through and veggies are at desired tenderness.
- Serve over brown rice. (I added fresh green beans for garnish)
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