This recipe for Mexican curry is a “main course” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader George.
Special Diet Notes: 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
- 1.5 (14-ounce) cans coconut milk (regular, full fat)
- 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 pepperoncini
- 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.