You know red, green, yellow, orange, brown, and white in very rare cases. But pink?! Is that even possible?!
Why in my kitchen, yes it is. The Pink Panther would be quite impressed.
Or Hello Kitty or Elle Woods, or whoever likes the color pink.
Given that March is the introduction of the spring season, pink and green are the most suitable colors for this time of the year, which is exactly how this curry turned out. The broccoli, spinach, and zucchini all concoct a dark forest-green component in a base of deep pink from the curry paste in the almond milk as well as the red onions. Not to brag, but I really like the visual result!
Obviously, I cannot begin to describe how much incredible aroma and flavor this curry brings. Delicious both hot and cold (which is saying something given that I despise cold leftovers), it is the perfect post-winter-pre-spring lunch or dinner. Now I do know that almond milk may sound like a really odd base for the curry sauce, but you will be incredibly surprised as to how well it adopts the curry paste and thickens up with the cornstarch! However, you can definitely opt for the conventionally wondrous coconut milk, or even try soy milk for a slight protein boost!
Also, what are your thoughts on spring? I credit it for being the time of spring cleaning and change; however, I don’t know about you, but since February, my closet in my apartment room has actually gotten messier with the loads of work provided by the dreaded dead week of final exams (speaking of which, I can’t even believe I’m almost a second year!!)!
I will also most certainly miss the seasonal flavors of gingerbread, peppermint, hot cocoa, snickerdoodle, pumpkin (if that still exists), and other warming flavors. Fortunately, springtime brings strawberry, peach, lemon, blueberry, carrot cake, orange, and so much more that it stoked for! Seriously, I’ve been craving carrot cake and lemon blueberry pancakes for THE longest time. Heck, I might make a stack next weekend!!
- 4 cups of almond milk or coconut milk
- 3-4 TBSP tandoori paste
- 1 tsp soy sauce
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp cornstarch
- Protein of choice: I used 1 bag of Beyond Meat Beyond Grilled Chicken strips
- Vegetables of choice
- 1 cup of sliced zucchini
- 1 cup of sliced green bell pepper
- 1 cup of broccoli
- 1/2 cup of sliced red onions
- 1 cup of spinach
- Vegetables of choice
- Optional: curry powder, sea salt, pepper, etc.
- Heat a large pot on medium-high heat. Spray the bottom with nonstick spray if necessary.
- When the pot is warm enough, add the red onions, stirring until wilted.
- Mix in the protein and the rest of the vegetables except for the spinach. To create blackened edges on the vegetables, lift the pot from the stovetop and shuffle everything around repeatedly.
- Thoroughly incorporate half of the measured curry paste and half of the spices into the vegetables.
- Decrease the heat to low-medium and pour in the almond milk and cornstarch, stirring consistently.
- Add the rest of the curry paste and spices.
- Bring the curry to a simmer, mixing occasionally.
- When everything is cooked to your liking, remove from heat and serve immediately, or store leftovers for up to five days for best quality. Personally, I think the curry tastes more flavorful the next day!
Do you like the color pink? What if your favorite spring flavor?
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