While finishing her law school degree, my daughter Amanda worked with the Office of the Co-Prosecutors at the United Nations Assistance to the Khmer Trials at the Extraordinary Chambers in the Courts of Cambodia, in Phnom Penh. She built cases against leaders of the Khmer Rouge for war crimes.
On a visit to spend the Christmas holidays with her, I studied cooking in Cambodia and Thailand. Amanda took some classes with me and we learned so much. I gained a great appreciation for these spicy dishes. My daughter and I now use curry in many of our home cooked meals. It is amazing how good it is, even in the warm summer season.
Curry dishes are rich and savory. Curry spice powders come from Asia. These spices provide a range of health benefits. One key ingredient is the turmeric. Studies have shown that turmeric can help prevent everything from Alzheimer’s disease to cancer.
This recipe is gluten free, and vegan.
Serves 4
Ingredients:
2 T. toasted Sesame oil or coconut oil
2 to 4 ounces thai yellow curry paste
3 cups of coconut milk
1 red onion, chopped into ½ inch pieces
4 sweet potatoes cut into 1-inch pieces
1 head of cauliflower, cut into 1 inch chunks or flowerlets
1 pound of sliced mushrooms
1 carrot chopped
Tamari – wheat free fermented soy sauce from non-GMO soy or coconut aminos
1 tsp. Turmeric
1 tsp. unrefined sea salt
1 tsp. freshly ground black pepper
Directions:
- Heat the oil in a 4-quart heavy pot set over medium-high heat, and when the oil is hot, add the curry paste, oil and onion. Sauté them for 2 minutes, stirring frequently.
- Add the coconut milk, and other ingredients to the pot and sauté another 2 minutes.
- Reduce the heat to medium-low, cover, and simmer for another 30 minutes, until sweet potatoes and cauliflower are soft. Keep an eye on the mixture and add more liquid if needed.
- Taste and adjust seasonings and coconut aminos/soy sauce.
- Serve warm with some cooked whole grain, sprouted rice.
- This dish can keep well for up to 5 days in the fridge or freeze it and warm it up another day.
Nancy Addison is a certified health counselor, nutritionist, chef, as well as a certified practitioner of Psychosomatic Therapy. She teaches people about living a healthier, happier life through nutrition and lifestyle. She has appeared on NBC, Fox, CBS, and in documentaries (one example- “Eating You Alive”). You can reach her on her website,
Organic Healthy Life, or find more easy, healthy recipes in Nancy’s books. Here is her author page on Amazon.
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Awesome post Nancy. I love curries and I will definitely try this since it is good for my diet. Kudos to you for publishing this recipe.
Vegan curries are awesome. I would love to try this with Asian vegetables. Thank you so much for publishing this.