The weather in San Diego has been cool and stormy the past couple of days…perfect for a nourishing, warming meal. This curry dish is simple, quick and flavorful. The variations that can be made might leave curry a staple in your cooking repertoire. Try using different vegetables or proteins for a change of pace. I prefer to keep it grain free, making it more of a stew, but another option would be to serve it over quinoa or wild rice (ok, so it’s still grain-free since quinoa is a pseudo-grain and wild rice is actually a grass). I have also been known to serve it over Shirataki or Sea Tangles Kelp noodles (both grain-free).
Coconut oil or butter to sautée
½ onion, chopped or in slices
1 inch fresh lemongrass, sliced crosswise
1 inch fresh ginger, chopped finely
1 tbsp. curry powder
1/3 cup coconut milk (I prefer Natural Value brand because there is no guar gum or other additives)
1 cup water
Vegetables including sweet potato, carrot, leafy greens such as Swiss chard or spinach and cabbage
White fish such as sea bass or halibut (could use shell fish or chicken)
Sea salt, to taste
Brown onion, ginger and lemongrass (and stalks of the greens, if using greens with tougher stalks) for 5 minutes in oil or butter, stirring occasionally. Add curry powder and continue to stir for 3 minutes. Add coconut milk and water and potatoes, if using. Bring liquid to a simmer and cook potatoes for about 3-5 minutes before adding other vegetables and fish. Continue to simmer for about 10-15 minutes, until fish and vegetables are cooked. Add sea salt, to taste, if desired.