South Indian Curry
One of my favorite meatless meals used to be South Indian Curried Chickpeas with rice. But since I switched to paleo, it’s been a no-no. No legumes or rice for me!
This week, I figured out how to get the taste sensation I love without all those pesky poison-carbs weighing me down.
I made the veggie curry sauce below and separately cooked yummy protein sources. When I packed my lunch this week, I weighed out my protein, put it in a container on a bed of sauteed vegetables, then poured about 3/4 cup of the sauce over the top. When I heated it up at lunchtime, all the flavors melded into deliciousness.
My recommendation? Cook up a batch and keep it in your fridge for tasty meals (even breakfast!) all week.
South Indian Curry Sauce
Makes about 6 servings, approx. 3/4 cup per serving
Ingredients:
2 medium jalapeno peppers, seeds removed
4 tablespoons unsweetened, dried, shredded coconut
2 tsp. ground coriander
1 tsp. salt
1 tsp. cinnamon
1 1/2 tsp. cumin
1/2 tsp ground ginger
1 clove garlic, crushed
4 tablespoons water
2 medium carrots, minced or grated
4 medium tomatoes, diced
1/2 cup coconut milk
Directions:
1. Place the following ingredients in a food processor and puree to a fragrant paste: jalapeno peppers, coconut, coriander, salt, cinnamon, cumin, ginger, garlic, water.
2. Stir the coconut milk into the spice paste and set aside.
3. Heat a skillet to medium-high, melt some coconut oil, then add carrots and tomatoes. Sautée until the carrots are tender, about 10 minutes.
4. Stir in the sauce, reduce heat to low, and simmer about 5 minutes.
Protein ideas
I cook all my protein (from happy animals!) the same way: cut into bite-sized pieces (easier to cook), sprinkle with garlic powder, and sautée in fat of choice – or grill to crispy perfection on the gas grill. Easy!
- chicken
- lean ground beef
- pork
- lamb
- shrimp: buy ‘em already-steamed and ready-to-eat at the grocery for about $5.99/lb
Serve the whole shebang on a bed of one or more of these veggies:
- mushrooms
- cauliflower
- zucchini
- cabbage
- French-cut green beans
Want to make it kinda thai-licious? Before serving/eating, sprinkle the top with:
- chopped cilantro
- a squeeze of lime juice
- finely chopped almonds, cashews, or macadamias
- thinly-sliced scallions
Sunshine alert! (I am a firm believer in the notion that just about anything is improved with the addition of a sauce.)
Add healthy fat by stirring some organic, sugar-free sunbutter into the sauce. I put a half-tablespoon in a 3/4 cup serving of the sauce, and it was VERY tasty.
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4 Responses to “South Indian Curry”
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I love your site, I already tried a few of your recipes and I’m so grateful to find a bunch of super healthy dinners in one place…I found you on pinterest, and I have been pinning you ever since. THANKS!! I especially love the the no dairy as my daughter has a sensitivity (and we shouldn’t eat that crap anyways) so many regular recipes call for some kind of dairy…also you have a quirky sense of humor which is very fun!
I’m so glad you found me — thank you for your sweet words. Really great to know you’re enjoying the recipes. Happy cooking & eating to you!
Ohmydearlord, this curry sauce is HEAVENLY!! I can’t believe more people haven’t told you as much. Thank you for making so many fantastic recipes; my husband and I are in the last week of our first Whole30, and planning on staying Paleo for good, so I’m looking all over for yummy recipes. I will be buying your cookbook this weekend, for sure
This is one of my favorites, too — glad you like it! Congratulations on Whole30-ing! Hope you enjoy Well Fed!