Go Back
Print

Weeknight Curry

I'm calling this a weeknight curry because it comes together quickly and makes for excellent leftovers for a work or school-day lunch. It leans towards Thai flavours with the use of lemongrass, lime leaf, ginger, and fresh chili. If you don't want to source lemongrass and lime leaves, simply use a Thai curry paste of your choosing to add seasoning.

Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 1 small onion, sweet or red (I had a sweet onion leftover from last week, so I used that)
  • 3 Tbsp coconut oil, ghee, or cooking oil
  • 1 inch fresh ginger, peeled and finely minced
  • 1 large carrot, sliced into thin sticks, about 1-inch long
  • 1 sweet red pepper, sliced into thin sticks, about 1 inch long
  • 1 small head of broccoli, stalks and florets sliced into thin sticks
  • 1-2 stalks lemongrass, bruised with the edge of a knife and chopped in three
  • 2 lime leaves
  • 1/2 hot chili, seeds removed
  • 1 tsp turmeric powder
  • 2 tsp lime juice
  • 1/2 can coconut milk
  • salt, to taste

Instructions

  1. Heat a large shallow pan on medium heat, and add preferred oil (I used coconut). Stir in the onion, lemongrass stalks, lime leaves, and chili. Cook for about 5 minutes, or until the lemongrass is fragrant, and the onions begin to turn translucent.

  2. Add the carrots and allow to cook for about another 3-5 minutes, or until the just start to soften. Add broccoli, ginger, turmeric powder, and lime juice. Allow to cook until broccoli starts to soften.

  3. Add in the coconut milk, red pepper, and stir well. Allow to cook for another 3-5 minutes, or until all the veg looks cooked but not overdone. Taste and adjust seasoning as needed.

  4. Before serving remove the lemongrass and lime leaves. Serve over rice, and garnish with cilantro if available.