Hey everyone! As you can probably tell from all the recap posts popping up and all the Twitter talk with the #HLS13 hashtag, the Healthy Living Summit this year was amazing! It felt almost like a dream, so it’s a bit weird coming back to “reality”. I’m having a hard time figuring out a way to sum it up (and also I haven’t had time to sort through all my pictures), so I’m going to buy myself some time and just put up this tempeh curry recipe I’ve been meaning to post.
Now, curry and I have a funny history. I never ate it growing up until I was in my teens. That’s when my parents ate it at their friends’ house and loved it so much they brought the recipe home, along with a jar of Bolst’s curry powder. We made it a bunch of times and I even started making it for myself when I moved out. Then one day I ran out of the Bolst’s stuff, so I bought another brand. Except, after eating my curry dinner, I broke out in a red itchy rash. I didn’t think much of it, until I had curry at a restaurant a few months later and my lips swelled up!
So I avoided curry for the next year, thinking I somehow developed an allergy to it. But I seriously craved it. So one day I bought myself a new jar of that Bolst’s curry powder, dug out a spoonful and shoved it in my mouth. That was either really stupid or really daring of me – call it when you like. So then I waited… and waited… and nothing. I was fine!
I don’t know if those other incidents were flukes, or if maybe they were contaminated with nuts, or if maybe I’m allergic to only a certain spice in curry powder, but whatever it is, I am ecstatic that I can still have curry! This recipe is one of my recent favourites:
Tempeh coconut curry
1 tbsp + 1 tsp olive oil
1 yellow onion, diced
2 carrots, sliced
3 cups cauliflower florets
3 cups broccoli florets
250 g tempeh, cubed
2 tsp freshly minced ginger
2 cloves garlic
2 tbsp curry powder
400 ml can of light coconut milk
1 tbsp + 1 tsp tomato paste
4 cups baby spinach
1/4 tsp salt, or more to taste
In a large skillet, heat up the olive oil then add the onion and lower the heat. Cook for 3-4 minutes then add the carrot and continue to cook for another 4-5 minutes, making sure to stir frequently. Next add the cauliflower, broccoli, tempeh, ginger, garlic, and curry powder. Cook for 1-2 minutes to let the flavours intensify, then add the coconut milk and tomato paste. Continue to cook until the vegetables soften, then stir in the spinach. Season with salt to taste (Don’t omit this step – the salt really helps bring out the flavours!) then serve.
Have you ever had any weird unexplained reactions to a food?
What’s your favourite kind of curry?