Beat the Heat with this Vegetable Curry Pot


It’s the middle of July and it. is. hot. Just as I expected it’s no walk in the park being 6 months pregnant I the middle of summer.  My morning coffees have changed to iced coffees and I’ve taken to working on my laptop on the deck in the evenings to beat the end of day heat. Best purchase this month? A portable air conditioner for upstairs to get us through the evenings. Loud as all heck but totally worth it.

We tend to avoid cooking when it’s this hot. I swear having the stove on for even a few minutes heats the kitchen up by 10 degrees.  But seriously. I can’t eat another turkey burger. And this growing baby in my belly needs a little more than a salad for dinner once in a while. Here’s the thing, some foods can actually help your body to combat the heat.  Even though it’s a little counterintuitive, spicy foods that make you sweat actually help cool your body and you end up feeling cooler than you would if you just ate an ice cream.  Think about it, so many of the spicy foods we love originate in very very hot places.  Mexican, Thai, Indian, the list goes on. These people are on to something and it’s time we jump on board.

This Vegetable Curry Pot is pretty simple and very versatile. The key is to use whatever vegetables you like and have on hand. I love to serve a bowl of this in your face spicy curry without utensils. Let the naan bread be the fork. It’s so good you guys. And it will make you sweat.  If you prefer chicken, remove the tofu and add cooked, shredded chicken.

Vegetable Curry Pot

Vegetable Curry Pot

(serves 4) (adapted from simply-delicious-recipes.com)

Ingredients:

1tbsp Olive Oil

1 onion, chopped

2 garlic cloves, minced

1 tbsp. fresh grated ginger

2 tablespoons garam masala

2 teaspoons paprika

1 teaspoon ground turmeric

1 teaspoon sugar

2x 400ml coconut milk

1/2 cup vegetable or chicken stock

5 cups of chopped veggies (I used potatoes, snow peas, peppers this time)

1 block extra firm tofu, cubed

juice of 1 lime

salt to taste

1 cup fresh cilantro leaves

DIRECTIONS

1. In a large pot over medium high heat, add the olive oil.  Add in the onions. Saute for 5 minutes until softened.

2.  Add the garlic and ginger. Mix and let cook for 30 seconds.

3. Add in the spices and sugar. Give it a good stir.

4. Now add in the coconut milk and the stock. Bring up to a simmer and let it simmer for about 5 minutes.

5. Add in the veggies (longest cook time (potatoes) first.)  Once all the veggies have been added add in the tofu (or cooked protein,) let simmer for 10 minutes until everything is tender.

6. Remove from the heat and add in the lime juice.  Top with the cilantro.

7. Serve over rice with a side of naan.

My favorite way to eat this spicy bowl of deliciousness is outside on the deck on a hot day. In my bathing suit.  Don’t knock it til you try it.


 

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