Tuesday, February 1, 2011

Almond Butter Vegetable Curry (vegan)

This recipe I have made on three separate occasions in the last week. I finally decided to take a few pics and write this one down to share with you. It has been keeping me warm and full this cold week. And now, they are predicting a blizzard is going to be hitting west Michigan tonight until tomorrow. So I am happy I made another batch to have for leftovers, plenty of good food while we buckle down and stay close to home. Also, I swear this recipe healed me from thehead cold that I was trying to avoid for days last week. It was short lived, but still not fun to feel achy and yucky for a few days. The ginger in this recipe was exactly what I needed!
The recipe is super simple and can be made in 15 minutes if you have some leftover rice or noodles to pour it over. If you count the time it is to make rice, then add that to the 15 minutes, but seriously simple and perfectly nutritious. I made it with some staples in my kitchen. I always have these items- pictured below (almond butter, So Delicious coconut milk beverage and Thai Kitchen Red Curry Paste) in my fridge and that is why I find the recipe a a new winner that can be made last minute without compromising on taste or quality.
Something to remember about eating gluten and dairy free is to keep it simple. Sometimes the added stress of what to eat when on a special diet will get you sick enough. So my suggestion is always about keeping it simple when it comes to the gluten and dairy free diet. Then, when you feel adventurous and ready for a challenge, buy that weird gluten-free flour and whip up something crazy special.
But for the sake of keeping it simple, I suggest that you think about what veggies you are going to eat that day and maybe what whole grains you are going to eat and then fill in the gaps. That means: Make easy soups, stirfrys and salads that you can incorporate the whole foods you know your body needs. A greens salad topped with seeds, nuts, quinoa with a simple dressing. Or a vegetable soup with whole grain gluten-free pasta or bread. Or, a beautiful warming veggie stirfry with a creamy almond butter sauce over brown rice. And those are just a few ideas. So, my friends, I hope you try this simple recipe out- even if it is a stretch for you.
Almond Butter Vegetable Curry Recipe
1-2 TB of coconut oil
1 cup of chopped zucchini
1 cup of chopped carrots
1 cup of chopped red peppers (or green pepper)
1 cup of bite-sized green beans
dashes of sea salt and black pepper

Saute the chopped veggies in the oil for 5-7 minutes until they are soft in a large frying pan or wok Add a different variety of veggies if you so prefer. Sprinkle some salt and pepper to season them just a bit. Then add the following and bring to a boil and then a simmer to mix the flavors...

1- 2 cups of So Delicious coconut milk beverage (this amount depends on how soupy you want your sauce). If you don't have any coconut milk beverage, I would suggest trying 1 cup of canned coconut milk with maybe 1/2 cup of water to thin it out a bit.
1/3 cup of almond butter (raw or roasted is fine)
1 TB of Thai Kitchen Red Curry Paste ( add 1 ts more if you want more spice).
2 ts of ground ginger
1 1/2 ts. of ground or minced garlic
1 ts. of ground tumeric
1/2 ts. of ground mustard seed
sea salt and black pepper to taste
a squeeze of fresh lemon juice, around 1 TB or so
Let the milk and almond butter meld together with the spices and seasonings. Let it simmer with a cover over the pan for 3-5 minutes and within a few minutes you will be able to tell that your curry is ready for eating because the sauce will be perfectly mixed and ready for eating. The smells are fabulous as well. Pour curry over rice noodles or brown rice. My favorite way is pour it over some rice in a bowl with extra sauce so that I can use a spoon and really enjoy the sauce with a ton of yummy veggies. This is a vegan dish, but could easily be paired with a nice side of chicken for some added protein.

That is the recipe. I love how colorful it is! Fresh food should look good, don't you think?! I also love how easy it is. And, like I said before, if you have some leftover brown rice in the fridge with some of the staple ingredients that I listed above, you have a quick lunch bowl or super supper in minutes. I made a coconut coated chicken dish with this curry for dinner the other night and I will have to share that chicken recipe next post. It turned out to be a Thai chicken dish that will be made again and again as well. I love finding new things to make that my family loves!

I hope you enjoy! Much love to you today friends, and a happy first of February!



  1. mmmmmm...that looks really tasty. sadly, I went through the fridge the other day and found out my almond butter was about 6 months expired. haha.. whoops. :)

  2. Super yum! I love curry when i am not feeling my best. Okay, well really i love it ALL the time...

  3. I love trying your recipes! This was yummy, although, I liked it better before I added all the almond butter and seasonings = ) We made some cream of peanut butter the other night, and it was yucky and I tried to fix it and used curry, and some how when I got too far with the almond butter it began to remind me of the awful soup I made...so I am sure if I had not had such a bad experience before, I wouldn't be so picky!

  4. Joelle- sorry you had such a bad experience with peanut butter and almond butter- maybe take a break from them for a while and then in a few months try them again so that you don't remember your bad experience...I love the veggie stir fry with the coconut oil from above- it is so yummy just as is...enjoy and thanks for the comment.

  5. I've nevr had almond butter, so this is something I will have to search out in the U.K, I am sure I'll find it somewhere and then who knows I may just give this curry a try.

  6. Yummy! Just made this tonight and loved it! Thanks for another great recipe, Stephanie!


  7. WOW! YUM! I can't wait to make this!