I have to be honest, I got really carried away with the amount of vegetables that I wanted in this curry roast; it ended up being a very adult meal. If you love peppers and onions, then make it as the recipe is. If you are making this to eat with kids, you may need to cut the peppers and onions in half.
And if you have made more than one of my recipes, then you’ll know that I LOVE garlic. I can’t get enough. This curry roast uses a whole bulb of garlic. Feel free to use as much or as little as your taste buds like.
I used a pork roast for this because I bought a local pig and had some left to use, but you could use whatever red meat you want in this curry roast: pork, lamb, beef, venison. Experiment and comment what your favorite version is.
This is the first time I have used curry paste. I didn’t even know what it was. I also didn’t realize that despite the name, there is no actual curry powder in curry paste. So I added a tablespoon of curry powder to the dish as well. (We had it the first night without the curry and didn’t like it nearly as much.)
You can buy canned coconut at our store or start a ThriveMarket membership. You’ll be glad you did. Just be sure to join using our referral link on this page for introducing you to something so wonderful.
This recipe was inspired by one I found on emeals called Red Curry Beef and Broccoli. I’ve been enjoying my emeals subscription, but I haven’t made any of the meals exactly as they have them written. Again, if you wish to register for emeals, this is our referral link. It takes a lot of time to test drive recipes, make them healthy, upload them here and make sure they are properly entered into MyFitnessPal so you can log them with ease.
Cilantro Cauliflower Rice
The original recipe calls for this curry roast to be served over Cilantro Cauliflower rice which is quite simple to make. I modified the recipe for that, too because I didn’t want to use frozen cauliflower.
Here are simple directions for that:
One head cauliflower: chop it up small, grate it or use food processor.
1 Tablespoon Coconut Oil
2 Tablespoons low-sodium chicken broth
2 Tablespoons chopped cilantro
Pink salt to taste
Heat oil in pan over medium high heat. Add cauliflower and chicken broth. Cook until cauliflower is tender. About 10 minutes. Add cilantro and salt. Depending on the size of your cauliflower head, this makes about four servings.
The other thing the recipe calls for is broccoli. You can add it to the crockpot for the last half hour or so. Since we were making this curry roast to have for multiple dinners, we just roasted broccoli each night to have with it.
This dish is candida diet friend as is as well as In.Form friendly. If you eat it with cauliflower and broccoli, mark these on your In.Form food journal for the meal:
1 meal protein
3 vegetable servings
1 healthy fat
This recipe is 374 calories without vegetables. Make it and go log it!