Last week I shared my 10-minute approach to meal-planning: recycling a “short list” of favorite recipes, and making it feel fresh with seasonal produce.
I wanted to show you how this works, so I asked you to share your favorite recipes to make at home. Thank you for your responses!
One of them was “curry.”
So today, I’m sharing a real life, raw video preparing a curry dish for my family - 20 minutes before school pick-up! AH!
Many of you have asked me for recipes to use up those pesky straggling veggies and avoid food waste. This is one of them.
HOW TO USE THIS VIDEO
Get out the ingredients you need (shopping list below) and cook-a-long with me. It will be just over 20 minutes - invite your kids to join!
Listen to the video to catch all the hot tips I offer along the way.
VIDEO NOTES
If you’re cooking along, before you hit start on the video, heat your pan over medium-high heat with 1 tablespoon of butter, coconut oil, or olive oil. Add 1 thinly sliced, small red onion and begin sautéing. Now press play.
When I started the video, I had twenty minutes before school pickup. In other words, you can also make this whole food dish in 20 minutes!
This video shows you my component cooking process, where I prepare a complete meal for my picky eater using the components of the final curry dish.
I was a bit of a hot mess when I filmed. I have a scrape on my forehead from where I closed my trunk door with the bike rack on it, and whacked myself in the head. Then, I thought it would be nice to dress up for ya’ll with a little lipstick and ended up with a smudge on my chin. Oy vey - real life baby!
Right before I started the video, I opened my fridge and thought I had nothing to cook with but a couple of peppers and a carrot.
I show you how to save produce that has “rotten” spots, and save scraps for making homemade broth.
I show you my #1 tip and tool for hiding immune and flavor-boosting garlic and ginger in food.
I share lots of alternatives for cooking fat / oil, veggies, and other ingredients so that you can adapt this recipe to what you have in your kitchen.
I share key tips for absorbing curcumin, the anti-inflammatory and immune-boosting properties of turmeric, found in Hot Madras Curry Powder (it’s not hot)
I include tips for prepping and storing potatoes.
I also begin to share reflections on Ruth Reichl’s new documentary, Food and Country, but got cut off. I would love to continue exploring this near and dear topic with anyone who’s interested!
TOOLS LIST
One regular spoon
One wooden spoon
Chef knife
High-powered blender (optional)
SHOPPING LIST
Butter, coconut oil, or olive oil
1 small red onion (sub with yellow)
3 small or 2 medium garlic cloves
Yellow curry powder
Garam masala
1 can full-fat coconut milk
4 roma tomatoes or 1 can pureed tomato
About 5 red potatoes (or other potato varieties or starchy vegetable like squash)
1 carrot (optional)
2 small bell peppers of any color (I used one red and one yellow)
2 handfuls green beans
1 large or 2 small can garbanzo beans, drained
Brown sugar, honey or maple syrup
Almond butter
Basil, for garnish (optional)
Rice, for serving (optional)
I would absolutely love love love to know if you cooked along with me - tell me in the comments below!
If you want one of your favorite recipes hacked, Emma-style, submit it here.
In case you missed the announcement, I’ll be offering a FREE Masterclass Stress Free Family Meals with amazing mamas, Sofie and Emily.
Can’t make it? We’ll send you the recording after!
With last tomato bites and pond dips,
♡ Emma
Got Random Veggies in the Fridge? Make This!