This recipe for Mexican curry is a “main course” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader George. For the creamy sauce, he uses Culinary Coconut Milk from So Delicious.
For more details and to enter the recipe contest, see this post: http://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest
Special Diet Notes & Options: Mexican Curry Stew
By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, tree nut-free, vegan, and vegetarian.
For a gluten-free and dairy-free Mexican curry, simply use your favorite gluten-free tortillas (brown rice, corn, etc.) for the whole grain tortillas.
- ⅔ cup uncooked brown rice
- 2 11-ounce packages So Delicious Dairy Free Original Culinary Coconut Milk
- 1 28-ounce can diced tomatoes
- 1 cup water (I use this to rinse the tomato and coconut milk containers)
- 3-5 teaspoons hot red curry paste (do not use yellow curry)
- 1 15-ounce can black beans, rinsed
- 1 lb package frozen corn
- 1 cup diced peperoncinis
- 2 whole grain tortillas torn into little pieces (dried out ones work great for this)
- 1 lb package frozen shelled edamame
- 1 lb package frozen spinach
- Mix everything but edamame and spinach in a large soup pot.
- Bring to a boil.
- Turn down to medium low and simmer with lid on until rice is done (about 20 minutes).
- Stir in edamame and spinach.
- Cook over medium low for approximately 10 minutes, stirring occasionally, until edamames are cooked (they will loose their bright green color) and soup is warm again.
- Serve warm.