Holly's Secret Almond Milk Red Curry

Curry is delicious. But as traditionally prepared with coconut milk, it's super fatty. How can you get all the tastiness of curry without the fat? You wanna know the first secret of this post? Do you? 

Unsweetened almond milk. 

At about 40 calories a cup, 3 cups of almond milk weighs in at 120 calories and 9 grams of fat compared to the 63 grams of fat contained in a can of coconut milk. And, actually, compared to coconut milk, ounce for ounce, it's a lot cheaper.

So that's the first secret. 

The second secret has less to do with secret ingredients than my secret for preparing a ridiculous amount of vegetables that can be thrown quickly into the prepared curry. It's not really a secret so much as no one ever seems to fully realize the potential of stackable bamboo steamers. These things are golden for those of you who need to prepare lots of vegetables for lunches over the week. Works like a dream on frozen or fresh, so get out those bags of frozen broccoli. Cut up that sweet potato. Whatever you got? Steam it. Let's go, bitches. Let's do this.

Almond Milk Red Curry

3 Cups of Unsweetened Almond Milk

1/2 Cup water

3 tbs. Red Curry Paste

1 tbs. brown sugar

1/2 tsp. Cumin (optional)

1/4 tsp. Coriander (optional)

Sriracha sauce (Do what your body tells you to do with this one)

Bring the milk and the water to a boil. Stir in the curry paste, sugar and the spices until blended smooth. Simmer to reduce to a thickness you prefer. 

MEANWHILE, THE VEGGIES.

My suggested veggie combo here is wilted spinach (one lb. package), sweet potato (2 small), carrot (about 5) and tofu cubes (one package).  Wilting spinach is stupid easy so I'm going to not going to waste your sweet-ass time describing it here. But to use the bamboo steamers, simply chop up the sweet potatoes and carrots into chunks and arrange in your steamer shelves. Place baskets over boiling water (a wok or stockpot work equally well) until the veggies are tender. How do you tell if they're tender? Stick a fork in a veggie. It should be soft. That's what tender means. 

Veggies ready? Ok, dump all that crap into the curry and mix it up. It's going to make an insane amount. Probably at least 3 or 4 normal human servings. I don't know how to tell you what normal people eat. 

I threw some leftover cooked quinoa in here, too. It's a good recipe for throwing crap like that in. I hear normal people eat curry over rice. You could try that. I like eating curry over more curry though.