I hope everyone enjoyed all of our honeymoon photos, I assure you that we’re taking gobs of photos in Seattle to share with you when we get back! For now though, I leave you guys with a post from a fellow Atlanta blogger, Lee. I’ve seen this simple recipe on her blog and have wanted to try it. So here it is, thanks Lee!

Hello Thyme Bombe readers.  My name is Lee and I blog at inmytummy.com.  I’ve had the pleasure of meeting Alayna on several occasions and now I get to post on her blog!

Like many of you, when I get home from work I’m tired and hungry and the last thing I want to do is cook.  I have a lot of go-to, easy meals.  I make a lot of tortilla pizzas and taco salads and use a lot of frozen vegetables.  Those are all great, but sometimes you just want something more, you know?  Something like a real meal.

Lee's curry

Enter curry.  I bet you didn’t know that curry could be quick and easy.  Either did I.  In fact, until a few months ago, I don’t think I’d ever made curry, period.  I found that once you have a base curry sauce going, all you really need to do is add protein and veggies.

My go-to sauce is loosely based on the curry sauce in the Skinny Bitch cookbook, although I’ve modified it some.

Curry Base Sauce: (serves 4)

  • 1 can light coconut milk
  • 2 cups vegetable broth (this makes it soupy, use less if you want a sauce)
  • 1 tbsp curry paste
  • 1 tsp curry powder
  • salt to taste

All you really have to do is bring everything to a boil and make sure the curry paste dissolves.  Then you add your fun stuff!  You really can put anything in the curry.  I’ve tried:

  • peppers
  • onions
  • mushrooms
  • okra
  • zucchini
  • canned diced tomatoes
  • chickpeas
  • tofu
  • broccoli

Add your add-ins and let simmer for about thirty minutes and there you have it, a simple, curry that eats like a real meal.  Serve as a soup or with brown rice or naan (I like Trader Joe’s brand) to sop up the liquid.

Yum! I am such a curry lover. I know I’ll be trying out Lee’s simple recipe for myself!

What’s your favorite curry style? Red, green, yellow, panang, massaman?