This dish is simply exactly what you need when you have just a few things in your fridge and some coconut milk in your pantry. I always recommend keeping both green and red curry paste in your fridge- these spicy pastes keep forever and are just awesome for flavoring simple dishes. I just discovered the goodness of this dish the other night when I got home from a long trip and my husband was ready for me to start cooking again. I whipped it up in about 20 minutes flat, and cooked a pot of white rice at the same time, for a really simple satisfying dinner.
Another benefit of this dish was how much it calmed my anxiety. I was through the roof tired and anxious when I made it and after eating it, I felt so calm and clear. I love the power of nutrition and oils.
1 tablespoon coconut oil
1 teaspoon garam masala
1/2 to 1 teaspoon green curry (red would be fine!)
1/2 cup or water or broth
1 can coconut milk
1 tablespoon or more soy or tamari sauce
1-3 drops doTERRA ginger oil (optional)
1-3 drops doTERRA lemongrass oil (optional)
1. Sautee veggies (feel free to use whatever is in your fridge!) with coconut oil for about 5-10 mins.
2. Add curry, garam masala, and broth and boil for about another 5 mins, until veggies are soft.
3. Add coconut milk and soy sauce and bring to boil, then turn off.
4. Add essential oils when the curry stops boiling for maximum therapeutic benefit. Consider one drop mild flavor and 3 drops very strong. * Ginger oil will help with digestion and also give your nervous system a boost and lemongrass oil will support lymphatic drainage, circulation, and much more. Please remember to only ingest Certified Pure Therapeutic Grade oils.
5. Enjoy with white rice, brown rice, cauliflower rice, quinoa or your other favorite grain. We ate edamame with this dish as well- for color and more protein. Yum!