Eating good-for-you whole foods is easy when they taste this delicious. It’s seriously crazy how quickly a couple spoons of curry paste and a bit of coconut milk can transform basic pantry ingredients into a creamy, dreamy crave-able meal that will have you going back for seconds – maybe even thirds. Hey, I’m not judging 😉
Soft sweet potato and cauliflower add a comfortingly rich texture to this coconut curry while packing in the nutrition, after simmering away with fragrant onion, garlic and tender, perfectly-browned chunks of beef.
Serve it up over a bowl of fluffy rice, and don’t forget to dip back into the pan for that extra splash of coconut curry sauce. Top with a handful of cilantro, chopped peanuts, and a squeeze of fresh lime to see your food dreams come to life.
This is another recipe – like these winter glow bowls – that’s almost too simple to really be called a recipe. But at 31+ weeks pregnant and counting, I’m about all things simple. The less time each meal takes to prepare and the less I need to hover over the pot stirring and mixing, the more I can stock away in the freezer. At our last doctor appointment, we learned that if Baby wants to make his debut at 35 weeks, they won’t stop him. That puts us at less than 4 weeks from the point of no return… !!
I know first babies usually come late, so we’ve likely got a bit more time (*looks down at belly and says we need more time!*). But I’m a planner and an over-preparer at heart, and stocking my freezer to hopefully make the first few weeks with Baby that much easier is a great way to feel useful and productive and like I have a modicum of control over this amazing whirlwind adventure.
- The 7 main ingredients don’t include olive oil, salt and pepper – which I use in 99.99999% of all recipes and are freebies in my book!
- I used Thai Kitchen red curry paste – but you can substitute your favorite brand or flavor
- Not a red meat eater? You can easily switch it out for chicken if you prefer white meat.
- This could be equally delicious made with firm tofu if you’re looking to keep things vegetarian.
- Want to put your Instant Pot to use? Start by sautéing the beef until browned, then add the rest of the ingredients and switch to Pressure Cook mode for 12-15 minutes. I haven’t tried it yet myself, but that’s where I’d start and I bet it’d turn out great.
This dreamy coconut curry hits that perfect spot between oh-so-creamy and bursting with flavor in each saucy bite. Done in just over 30 minutes, and with plenty to store in the fridge for that perfect leftovers lunch.
- 1 Tbsp olive oil
- 1 lb beef cubes
- 2 cups chopped onion
- 2 cups sweet potato cubes
- 2 cups cauliflower florets
- 4-5 cloves garlic, minced
- 1-2 Tbsp curry paste
- 14.5 oz light coconut milk
- Salt & pepper to taste
- Meat: Add the olive oil to a large skillet over medium heat. Once hot, add the beef, and salt and pepper to taste. Cook until browned, about 5 minutes, stirring occasionally. Remove to a plate or bowl and set aside.
- Veggies: Add the onions to the hot skillet, cooking until starting to turn translucent, about 2-3 minutes. Add the rest of the veggies, salt and pepper to taste. Cook until fragrant, about 1-2 minutes.
- Sauce & Simmer: Add the curry paste and coconut milk to the skillet, along with the cooked beef. Stir to combine. Cover and simmer for about 12-15 minutes, until the veggies are soft and the beef is cooked all the way through.
- Serve: Dish this creamy curry up over a bowl of rice and top with cilantro, lime and crushed peanuts. Enjoy!
Note: The nutrition information above does not include rice, toppings, or additional salt and pepper.