A post in the Open Sky Fitness Podcast Group by Rob Dionne got me thinking. How many recipes do I use to cook most of my dinners? I realized that rather than “recipes,” I have formulas. At least once a week I use A Formula for a Simple Curry. Honestly, I think we ate curry four times the other week. When your life gets crazy … simplify where you can.
Give a person a recipe and they can cook tonight. Give a person a basic formula for a simple curry and they can cook for a lifetime, with whatever they have on hand.
This looks much more complicated than it is. Once you have used the formula once or twice, it will become second nature!
It was harder than I thought to write down my abstract curry formula, even though it’s very logical. I started with my very general dinner formula.
For example, take my simple Salmon Fajitas.
Meat (salmon) + Veggies (onions and bell peppers) + Flavor (fajitas seasoning) = Healthy Sheet Pan Supper
So, I guess my Formula for Simple Curry goes like this:
1 pound meat + lots of veggies + 2 cups liquid + 1-2 tablespoons spices + bone broth (optional) = Fast, yummy dinner
Typically, I use wild game hamburger, ground turkey or chicken. I personally don’t like fish curries, but don’t let that stop you from giving it a try! (Lots of people like fish curries; I’m just weird.)
A good general rule, is 1 pound meat -> 1 teaspoon salt added during cooking.
My go-to veggie preparation? Roasted! Most nights, we eat some form of roasted veggie. Not glamorous, but I love the way they taste, and silicon mats make for fast preparation and clean up.
Curries are a great way to use up any random veggies hiding in the bottom of your crisper drawer. Just throw it all in there! Extra roasted/steamed/baked/sautéed veggies from the night before? Throw them in there! Often, I make a curry Sunday night to use up anything I didn’t get to that week. This cuts down on food waste.
Often, at the very end, I throw a few handfuls of spinach or kale into the sauce to get some extra veggies in my simple curry.
To make my curry sauce, I typically use full-fat coconut milk. Usually, I have some Homemade Collagen Coconut Milk in my fridge. If I don’t, I’ll use canned.
Lately, I have started to occasionally mix it up with cashew milk.
Thai Kitchen makes a green curry and red curry paste that I really like. They are made from real ingredients. They also don’t need to be refrigerated until you open them, and then you can keep them in the fridge for a long time.
One or two tablespoons of garam masala and/or curry powder is also a good option. When I add dried spices, I usually add at least a teaspoon of cumin, just because I love cumin.
Bone Broth is optional but is so good for you! You can either make your curry a soup or cook rice or quinoa in bone broth instead of water. Although rice is not paleo, when it’s prepared properly, most people tolerate it well and it’s a crowd pleaser. Personally, I feel pretty good feeding my kids sprouted brown rice I’ve cooked in bone broth. For more information about properly preparing grains or legumes, check out this awesome in-depth Weston A. Price Foundation article.
This is a formula to make a curry out of whatever you have laying around. It is a fast and healthy meal to cook on those nights you did not plan ahead and you are in a hurry... so basically every night.
In a large skillet or pot brown meat
Stir in spiced
Either add veggies or roast them at 425 degrees F for 15-20 minutes
Simmer curry for about 15 minutes
Give it a try! Thinking about cooking this way will make it easier to throw together a fast, healthy, and tasty curry.
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