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    You are at:Home»Dairy-Free Recipes»Mexican Curry Stew

    Mexican Curry Stew

    0
    By Alisa Fleming on January 29, 2014 Dairy-Free Recipes, Entrees, Soup

    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.

    Mexican Curry Stew

    So Delicious Dairy Free 3 Course Recipe Contest Badge

    For more details and to enter the recipe contest, see this post: https://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.

    Mexican Curry Stew
     
    Print
    Author: George
    Ingredients
    • 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
    Instructions
    1. Mix everything but edamame and spinach in a large soup pot.
    2. Bring to a boil.
    3. Turn down to medium low and simmer with lid on until rice is done (about 20 minutes).
    4. Stir in edamame and spinach.
    5. 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.
    6. Serve warm.
    Notes
    Reheats and freezes well, great for lunches. Adjust amounts to suite personal taste.
    3.2.2646
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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