Cold and rainy weather has crept back into Seattle, which leaves me craving a meal that is warm and filling. And sometimes, all that can satisfy that craving is a steaming, spicy bowl of Thai curry.

This recipe is inspired by traditional Thai curry, but has a healthier spin with no added oil. It is a simple vegetable curry, but feel free to add a cup of chopped tofu or chicken for some extra protein.

Chop all your veggies into bite size pieces. I used sweet potato, broccoli, and asparagus, but anything from bell peppers to cauliflower would work well, too.

While the coconut milk, curry paste, sugar, and sweet potatoes come to a boil, measure out 2 cups of spinach and chop some basil leaves. I grabbed a few from my new basil plant!

Add the water and remaining chopped veggies to the pot. At this point, my little kitchen began to smell heavenly! While the veggies simmer away, add some cayenne pepper for spice, lime juice for acidity, and cornstarch to thicken the mixture.

About 3 minutes before serving, add the spinach, chopped basil, and fish sauce. Fish sauce has an intense flavor and is crazy salty, so use it sparingly.

Recipe 

• 1 14-ounce can “light” coconut milk
• 2 tbsp. Thai red curry paste
• 1 1/2 tbsp. brown sugar
• 1 large sweet potato, peeled and cut into 1/2 inch pieces
• 2 cups water
• 1 head of broccoli, chopped into small florets
• About 10 spears of asparagus, chopped into 1 1/2 inch pieces
• 1 tbsp. cornstarch, mixed with 1 tbsp. water
• 2 tsp. fresh lime juice
• 1/2 tsp. cayenne pepper (+/- for your own spice preferences)
• 2 cups of spinach
• 1/3 cup fresh basil leaves, chopped
• 1 tbsp. fish sauce

1. Heat a large pot over medium-low heat. Add curry paste and 1/4 cup coconut milk, and stir to combine.
2. Add another 3/4 cup coconut milk, chopped sweet potatoes, and sugar. Stir until the potatoes are warmed through and coated in the mixture.
3. Add 2 cups water and bring to a boil. Add the broccoli. Cook until the broccoli is bright green and potatoes are almost cooked through.
4. Add the asparagus, remaining coconut milk, corn starch mixture, cayenne pepper, and lime juice. Cook for 2 minutes.
5. Add the spinach, basil, and fish sauce. Cook for 3 minutes.
6. Serve over brown rice or quinoa, and enjoy!

(Note: this recipe was adapted from Eating Well Magazine)

This meal is sweet and salty, spicy and tangy … and oh so tasty. The perfect dish when you are craving a more exotic version of comfort food. I enjoyed my steaming bowl of red curry over a bed of warm and fluffy quinoa. Bon appetit!