This post is sponsored by Almond Breeze Almondmilk
Thanks to Blue Diamond Almonds, I had the opportunity to try out a new Curry recipe this week for the family. Generally I use the pre-made jar of Red Curry Paste, but this week I opted to make my own concoction and it turned out A-MAZING! To me, the only thing that took time was the chopping of the vegetables! Here’s the low-down –
- 2 Zucchini, diced
- 2 Yellow Squash, diced
- 1 cup Carrots, chopped
- 1 cup Sweet Corn
- 1 cup Green Beans
- 3 Shallots, diced
- 2 Garlic Cloves, minced
- 1 tbsp Earth Balance Vegan Butter
- 2 tbsp Extra Virgin Olive Oil
- 1 small can Tomato Paste
- 1 cup Almond Breeze Unsweetened Almond Coconut Milk
- 1 cup Vegetable Broth
- 1 tbsp Curry Powder
- 1 tbsp Ground Cumin
- 1 tsp Ground Marjoram
- 1 tsp Kosher Salt
- Fresh Chopped Cilantro, for garnish
Next add vegan butter, carrots, yellow squash, zucchini, carrots and green beans, stirring often to coat with the oil/butter mixture.
Then add spices, tomato paste, Almond Breeze Unsweetened Almond Coconut Milk and vegetable broth, stirring to incorporate.
Cook until desired tenderness of vegetables. Add fresh cilantro before serving.
I generally serve over Basmati rice and serve with a side of Naan bread. For the Carnivore followers, you can certainly add your favorite meat protein to the dish to appease your eating plan(s).
Though this is just one of the recipes that I have tried with the new Almond Breeze Unsweetened Almond Coconut Milk, I’m excited about trying a new sweet recipe I have lined up on the recipe drawing board! Big thank you to the Tastemakers program that allows us to try these new amazing products out and share!