I also often talk about sneaking food in my kids meals. Truth be told, there are a lot of adults in my life that I have to sneak vegetables into their meals too! For instance, I always love when people tell me that they don't like onions. I simply replace the onions with leeks. I am not lying to them that onions are not in their meal! The flavor the the leeks is onion-like but so much calmer, especially when you caramelize them. I always get told, 'wow, these ... what do you call them again, leeks? They are great.' I smile, say thank you and have an evil chuckle on the inside, because I know they probably don't really hate onions as much as they say they do. I do caution you though, this doesn't work in all situations. Sometimes I have had people eating around the leeks too. Then, I chuckle to myself watching adults pick around their food like my four year old. Sorry to all of you pickers out there!
I saw a great recipe from the Minimilist Baker for a Coconut Curry. It is an amazing looking recipe, but I was making dinner for people and I knew the sight of these vegetables would send them running. I decided to use her idea, but turn it into a sauce to serve over quinoa, sautéed mushrooms and kale ... the few vegetables that I knew would be okay with my guests. They had no idea that they were eating onions, broccoli and onions!
The flavor and consistency was spot on. A little spice and a ton of flavor coming though!! I was also happy about the amount that it made with so little effort. Always a bonus in my book. I now have made this recipe a couple times for just Paul and I (a little too much heat for my kids right now) and I have frozen the leftovers for another day. I use about 1 cup for our two meals.
Another option, instead of freezing the leftovers, is to add some cream cheese for a tasty appetizer dip!
Yeah! I finally found an easy way to get more curry in my life! If you need a little more curry too, don't forget to try my Roasted Vegetable Coconut Curry Quinoa!
Veggie Coconut Curry SauceMakes 2 cups
1 T coconut oil
3 garlic cloves
1 medium onion, chopped
1 medium carrot, chopped
1 tomato, chopped
1 c broccoli florets, chopped
1-15 oz can coconut milk
1 cup vegetable stock
1 T curry powder
1 t lemongrass, dried
1 t turmeric powder
1/2 t salt
1/2 t pepper
a dash of cayenne if you need a little more heat!
In a pot, heat up the coconut oil. Add in garlic and onions and cook for 4-5 minutes until onions are translucent. Next, add in all of your remaining ingredients. Cook over a medium heat for 15-30 minutes or until the vegetables are soft.
Using an immersion blender, blend until all the vegetables are puréed. I cook for another 10 minutes just to let the flavors come together a bit more.
Serve over your favorite vegetables and grains.
It even makes a great dipping sauce! If you want a thicker dip for an appetizer, add cream cheese (vegan or regular) to get the thickness that you want. Serve with raw veggies.