Red curry paste is packed with antioxidant-rich chili that adds vibrant color and spicy flavor to all veggies. Enjoy one of these curry bowls for dinner.
FLEXITARIAN
Meat and squash curry
Serves 4
Squash is a delicious vegetable with nutrients and vitamins, and can be cooked with meat in a variety of ways.
1 ½ cups short-grain brown rice
1 cups short-grain brown rice
1 lb organic meat strips (meat of your choice)
1 tsp crushed red pepper flakes
1 tbsp red curry paste
3/4 cup light coconut milk
1 yellow squash, diced cups shredded red cabbage
2 scallions, thinly sliced
4 cup sesame seeds
Cook rice following package directions.
In a large stockpot over medium-high heat, warm coconut oil. Add meat and red pepper, cooking for 2–3 minutes. Add curry paste, and cook 1 minute. Add coconut milk and cook until meat is cooked through, 3–4 minutes. Stir in squash.
Divide rice among four bowls and top with curry. Garnish with remaining ingredients.
NUTRITIONAL INFO 345 calories per serving, 16 g fat (7 g saturated), 62 g carbs, 7 g fiber, 34 g protein, 178 mg sodium
VEGETARIAN
Sweet potato–peanut curry
Serves 4
Greek yogurt boosts protein content and provides a creamy texture.
2 tbsp coconut oil
4 sweet potatoes, peeled, diced
1 tbsp red curry paste
1 cup corn kernels
2 large heads bok choy, sliced
1 cup plain 2% Greek yogurt
½ cup Thai or Italian basil
1 red bell pepper, diced cup chopped,
¼ unsalted peanuts
In a large stockpot over medium-high heat, warm oil. Add potatoes and cook until they brown, 5 minutes. Add curry paste; cook 1 minute. Add corn and 1 cup water. Cover and reduce heat to low, cooking until potatoes are tender, 5 minutes.
Layer bok choy on potatoes. Cover and remove from heat, 5 minutes. Divide bok choy among four bowls. Stir yogurt into potatoes and spoon on top of bok choy. Garnish with remaining ingredients.
NUTRITIONAL INFO 350 calories per serving, 14 g fat (8 g saturated), 46 g carbs, 10 g fiber, 17 g protein, 467 mg sodium
VEGAN
Sriracha-cauliflower curry
Serves 4
Sriracha, a chili-based condiment, adds spice to cancer-protective cauliflower.
8 oz corn or quinoa pasta
2 tbsp coconut oil
1 head cauliflower, cut into small florets (about 4 cups)
1 tbsp red curry paste
1 tbsp sriracha
1 lb diced tomatoes (2–4 tomatoes)
1 cucumber, diced
½ cup chopped cilantro
4 tbsp pumpkin seeds (optional)
Cook pasta following package directions. In a large stockpot over medium-high heat, warm oil. Add cauliflower and cook until it starts to brown, 5 minutes.
Add curry paste and sriracha to pot; cook 2 minutes. Add tomatoes; cook until they give off liquid, 1–2 minutes. Cover, reduce heat to low; cook until cauliflower is tender, 15–18 minutes. Divide pasta and cauliflower among four bowls. Garnish with remaining ingredients.
NUTRITIONAL INFO 312 calories per serving, 9 g fat (6 g saturated), 55 g carbs, 11 g fiber, 8 g protein, 211 mg sodium
Recipes by Jennifer Iserloh
This article was first published in the print edition of Yoga Journal Singapore,which is now Yogahood Online
