Seasonal eating has been proven to be a healthier choice. Autumn is filled with bountiful seasonal produce like pumpkin, apples, spices, carrots, etc. This is the season to enjoy a warm bowl of hot curry with a side of brown rice recipes. To increase the absorption of brown rice nutrition, soak the rice before cooking. Looking for some moreish curry recipes to make this autumn? Check out these recipes:
Mediterranean Chickpea & Zucchini Curry
Start with sautéing ginger, garlic, and onions in coconut oil. Add a bay leaf, chopped green chilies, coriander powder, curry powder, and sweet paprika. Add chopped zucchini, salt, pepper to taste and pour in 200 ml of coconut milk. Add 200 ml of vegetable stock and let it simmer on low heat for 25-30 minutes. Add in 300 gm of cooked chickpeas and cook for another 15 minutes. Stir in some baby spinach leaves. Finish the curry with fresh cilantro leaves and a splash of lemon juice. This curry is best served with brown rice recipes.
Sauté some ginger and grated fresh garlic in olive oil. Add one chopped red onion and allow it to caramelize. Add coriander, cumin, paprika powder, salt and pepper to taste. Now, add chopped cauliflower, broccoli, and sauté until tender. Add 200 ml of vegetable broth and let it simmer for 20 minutes on low heat. Add 200 ml coconut milk. Add some fresh thyme leaves. Add some spinach just before turning off the heat. Garnish with some fresh coriander leaves and serve hot with sprouted brown rice. Sprouting the rice increases brown rice nutrition benefits.
Butternut Squash Curry
Start with sautéing ginger, garlic, and onions in coconut oil. Add a cinnamon stick, a sprig of thyme, chopped green chilies, and yellow curry paste. Add 1 tsp of coriander powder, curry powder, and sweet paprika. Add cubed butternut squash and coat it in all the spices. Add salt, pepper to taste and pour in 200 ml of coconut milk. Let it simmer on low heat for 25-30 minutes. Add in a handful of baby spinach and gently stir the curry. Finish the curry by adding some chopped cilantro leaves and a splash of lemon juice. Serve hot with flatbreads and rice.
Thai Green Curry
Start with chopping some winter vegetables like beans, mushroom, broccoli, and baby corn. Sauté some garlic and ginger in olive oil. Add onions and sauté until browned. Add all the assorted veggies. In a food processor, blitz coriander, lemongrass, kaffir lime, galangal and ginger. Add the green curry paste and coconut milk. Set it to a gentle simmer. Serve hot with jasmine rice.
Mixed Veggie Curry
In a pan, sauté fennel seeds, bay leaf, green chili, cumin, turmeric, and curry leaves. Add chopped zucchini, broccoli, carrots, peas, and coconut milk. Cook in gentle heat for 30 minutes. Finish with some crispy curry leaves. Serve hot with jeera rice on the side.
These curries store well in the refrigerator. Make a big batch and enjoy throughout the week.
Related Article : Healthy Snack Recipes To Meal Prep For Weight Loss