The past few weeks have been a whirlwind. Honestly this whole year has but thats a different story. Between a transformative yoga retreat, a painful break up with a man I loved, a school load exponentially increasing, starting a new business with a soul sister I’ve never met IRL and finally deciding to move back to LA for good (just not yet), its safe to say my feet haven’t really been on the ground. The thoughts in my head up with the clouds.
This warming curry has me all figured out though. It just gets me.
Its ridiculously easy to make, taking about 25 minutes from start to finish and keeps well in the fridge tasting better with the passing days. All desirable qualities in this girls book.
Recently, I started to cook for people on the side while going to school and it has brought me so much joy. I’ve also started having free consultaions with people as a holistic nutritionist and health coach which has lead to my first full time client. I am stoked to say the least and truly hope to be of service and make a difference for this person. I am so passionate and care so much about the health and wellbeing of humans on this planet.
I am in Phoenix until January so if you could benefit from having some meals prepared for you using organic ingredients then send me a message. There is a ton of info on my Services Page, About Page and here is a link to the Personal Cooking Menu process if you are interested.
To wet your appetite check out this recipe which I just made for a client this week and he texted me after telling me how much he loved it.
Thai Red Coconut Curry with Chickpeas and Shroomies
1 tbsp coconut oil
2 tbsp ginger, grated on microplane
5 cloves garlic, minced
2 shallots, minced
1 tsp cayenne
3 tbsp red curry paste
1 red bell pepper chopped
1 cup mushrooms, sliced
2 14oz cans of coconut milk
1 8oz can bamboo shoots (rinsed and drained)
1 tsp ground turmeric
2 tbsp coconut sugar
1 tsp tamari
1/2 lime juiced or rice vinegar
1 can garbanzos
1 cup green peas (frozen)
Fresh cilantro for garnish
Heat coconut oil over medium high, once hot ad garlic, shallot and ginger. Cook 2 minutes.
Add curry paste, cayenne and stir to combine 1 minute.
Add bell pepper, shrooms, stir to coat.
Add coconut milk, bamboo shoots, turmeric, coconut sugar, tamari, lime juice and chickpeas. Stir and bring to a boil then reduce to a simmer and cook for 10-15 minutes.
Add peas and cook 5 more minutes.
Add water if to thick and adjust flavor add needed (Cayenne for heat, pink salt or tamari for saltiness, coconut sugar for sweeteners).
Garnish with fresh basil and serve with brown rice or quinoa!
Adapted from the talented and lovely Minimalist Baker and Cookie and Kate.