Red Curry Masala

Whether you're looking for a bold new flavor profile, or trying to up your nutrient-dense, meatless food game, this is an easy, one-pot meal that delivers on both! Swap in any vegetable you'd like, such as red bell pepper, zucchini, chopped carrots, or cauliflower. If you have an instant pot, this is the preferred method for time, but I'm also always a fan of a simmering pot on the stove! You do you, girl.

Serves 4-5

Ingredients

4 cups sweet potato, large diced (about 2 medium potatoes)

1 cup onion, sliced (1 small or half large)

15 oz. can chickpeas

20 oz. can jackfruit (found in aisle with Asian foods, or sub a different vegetable)

5-6 cloves garlic, minced

2 tbsp red curry paste

Spice Mix (recipe below)

1 can full-fat coconut milk (I prefer Trader Joe's)

15 oz. can tomato sauce

1/2 lemon, juiced

1/4 cup coconut aminos

1/2 cup plain yogurt

Cilantro, to garnish

Spice Mix: 1 tsp each of all of the following:

Salt

Turmeric

Garam Masala, (I highly prefer this homemade one. I do not like the taste of store bought)

Cumin seeds (or sub 1/2 tsp cumin)

Black or brown mustard seeds*

Fenugreek*

Directions

In the Instant Pot:

Turn pot on to Saute setting. Add to the pot the sweet potato, onion, chickpeas, jackfruit, garlic, red curry paste, and spice mix. Saute for about 3 minutes until fragrant. Add coconut milk and tomato sauce, place the lid on the pot and close the vent, then turn to high pressure for 6 minutes. Allow to slowly release pressure for 10 minutes after cooking, then quick release any pressure and remove lid. Stir in lemon juice, coconut aminos, and yogurt. Serve with basmati rice or your favorite grain (we also enjoy eating it with farro), and naan bread. Garnish with cilantro.

Stove-top Method:

In a dutch oven or large pot, add 1 tsp oil, sweet potato, onion, chickpeas, jackfruit, garlic, red curry paste, and spice mix. Saute for about 3 minutes over medium heat until fragrant. Add coconut milk and tomato sauce and bring to a boil. Lower heat to a simmer, place lid on pot, and simmer for 30 minutes or until sweet potatoes are tender. Stir in lemon juice, coconut aminos, and yogurt. Serve over basmati rice or your favorite grain. Garnish with cilantro.

*Or sub 1 tsp of extra garam masala powder if you cannot find mustard seeds and fenugreek.

If you make this and love it, don’t forget to share it on Instagram and tag me @theglowblueprint so I can see your versions!