00:00Hey guys, I'm Rosalind Daniels from rosalindaniels.com
00:04and today I am here to show you a healthy meal
00:07that my family absolutely loves.
00:10It's a red Thai curry.
00:12So I just had a baby, I'm now a mother of three
00:15and I'm always looking for meal options
00:18that my family, every single person will eat,
00:22but it also needs to be healthy.
00:24And so I find that this recipe is one that everyone loves
00:29and it's something that I can easily throw together.
00:32The good thing about this also is you can either make it
00:35in a large pot on the stove,
00:38or you can put it in the slow cooker,
00:40start it at the beginning of the day,
00:42throw everything in and then by the time dinner time is ready,
00:46you're good to go.
00:48So it's super easy, there's only two ingredients
00:51that you may not have inside of your home right now.
00:53So next time you head to the grocery store,
00:56go ahead and pick up some red curry paste.
01:00And then you will also need chickpeas or garbanzo beans.
01:07They're the same thing, that's it.
01:09Everything else you may have.
01:11Maybe not coconut milk, get that too.
01:15Okay, so this is a dump and go recipe, it's super easy.
01:21When you start off, all you're gonna do
01:23is just take your coconut oil, put your pot over medium heat.
01:33And we're gonna use coconut oil
01:36and we're gonna start sauteing our onions,
01:39diced onions and red peppers.
01:42So you want to saute these until they start getting
01:47a little bit translucent, and we have sliced red peppers.
01:57And that should take about two minutes, two to three minutes
02:03for the onions to start getting translucent.
02:05And then you want to start adding in your spices.
02:10So after your onions and your red peppers are good to go,
02:14you're going to add in curry powder,
02:22salt, and we're using sea salt,
02:31mince ginger,
02:32salt, and then you're red curry paste.
02:51So you want to give everything a good stir
02:54and have that simmer for about four minutes.
02:58And then once everything is mixed together well,
03:02your onions and your red peppers are translucent
03:07and your season is all in it,
03:08all you're going to do next is add your chickpeas,
03:13AKA garbanzo beans, to the pot.
03:16And then give that a good stir.
03:26And what I like to do is just make sure
03:27I cook all of the ingredients before I add in my liquids,
03:33just so the seasonings can go into the onions,
03:39the peppers, the garbanzo beans much more,
03:41so they're more flavorful for each bite.
03:46So once all of that is done,
03:48then you're going to pour it in your coconut milk.
03:58Again, give a good stir.
04:04And then we have vegetable broth.
04:08Now, another good thing about this recipe
04:11is that there's no meat in it, it's plant-based.
04:15So if you're on a vegan diet, plant-based diet,
04:20this is right up your alley, it's perfect.
04:25And although you're not getting fat from the meat,
04:29you are still having a ton of flavor
04:33that's coming from this dish.
04:35So we have, we have all of our spices in,
04:42our onions, our peppers, coconut milk, vegetable broth.
04:48Let that simmer for about seven minutes.
04:51And then you're going to add in the rest of your veggies.
04:54So we have shiitake mushrooms.
04:57I like to use shiitake.
04:58Also, I've used portabella, whatever you prefer,
05:03just make sure you have a pint of your mushrooms.
05:06So we're going to add those in.
05:10And then we have butternut squash.
05:14Now, a tip that I like to give
05:16that I feel like just makes life easier,
05:19I purchased my butternut squash
05:22and you'll see the cauliflower.
05:25I get it already chopped up and diced up
05:28from the grocery store.
05:30So you're just grabbing and you're going.
05:31And if you have time to cut up your butternut squash,
05:35go right ahead.
05:36But you can buy it already diced up
05:39and it'll just make life easier.
05:40So all you're doing is you're just pouring,
05:43letting it cook, and then you're serving.
05:46So we have our butternut squash
05:52and our cauliflower floret.
06:01And then you're just going to cover,
06:05give a good stir.
06:08And then you're going to cover
06:15and let it cook for about 20 to 25 minutes.
06:19After that, you're going to add in your spinach.
06:23You add that at the end
06:24because it takes no time for your spinach to cook
06:26and you don't want it to be mushy or anything like that.
06:29So that's it.
06:30Once you add in your spinach, you're ready to serve.
06:34So I already had a batch cooked up.
06:38And the way my family likes to eat it,
06:41we just take basmati rice,
06:47add it to a bowl,
06:48and then you just pour a nice helping over your rice.
07:05Okay.
07:08And then you can garnish with a little bit of lime,
07:13sliced jalapeños,
07:20and you're good to go.
07:21Dinner is served.
07:23If you would like to print out this recipe,
07:24please find it at RosalindDaniels.com.
07:27And you can follow me on all social media outlets
07:30at Rosalind Daniels.
07:31I'm so happy that you were here to join me
07:33at Essence Wellness House.
07:35And I can't wait to see you next time.
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