Thai Curry Pizza (vegan, gluten-free)

Back when I was a much less conscious eater, I would 'treat' myself to a Thai Curry pizza from a locally famous pizza house. It was delicious to my not-so-refined taste buds, but my body despised the gluten, yeast, and dairy...not to mention the additives and preservatives that likely rounded out the ingredient list.

After making the switch to yeast-free, gluten-free and vegan, pizza was a little more challenging...but I am the adventurous type. I recently created a pizza crust that I love, and am now producing a near replica of the Thai Curry pizza, without all the toxins. I hope you enjoy it as much as I do!

FIRST STEP ---> make one recipe of my Gluten-free Vegan Pizza Crust—get it pre-baked as directed in the recipe for the crust, then proceed to the directions below.

Now, make your THAI CURRY SAUCE:

1/2 can full fat coconut milk
3 Tbsp red curry paste (try Thai Kitchen brand, it's vegan or make your own)
1 to 2 Tbsp sifted garbanzo flour, for thickening (you can also sub arrowroot flour here, just dissolve it in a small amount of cold water prior to adding to the boiling mixture)
salt to taste

Heat coconut milk in a saucepan over medium heat. Add red curry paste, stir well. Add the garbanzo flour a tablespoon at a time and heat until it just begins boiling; the mixture should thicken to a desired consistency for spreading on your pizza crust. Remove from heat.

SPREAD the Thai Curry sauce over your pre-baked pizza crust. 

ADD the following TOPPINGS:

1/2 - 3/4 cup halved cashews
mild nacho slice jalapeño, drained
2-3 green onions, thinly sliced
1/2 package Daiya mozzarella shreds
(If you eat vegan meats, try adding a chicken-style strip as a topping)

Now BAKE at 450 degrees F for another 15-20 minutes, depending on how crispy you like your crust. Remove to a cutting surface and slice, enjoy! 

Peach Curry (vegan, gluten-free)

Yes, you read the title right. PEACH Curry. Delicious curry. You will love it so much you won't want to share curry. A delightful blend of sweet and savory flavors in this satisfying yellow curry. Get ready for requests for seconds!

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PEACH CURRY

Gluten free, soy free and vegan.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

You'll want to serve this with a plain basmati rice, which isn't listed in the recipe.

Ingredients

1-2 Tbsp unrefined coconut oil (optional)

1/2 medium onion, diced
1 inch ginger, peeled and diced very small
3 cloves garlic, diced
dash of sea salt

2 Tbsp curry powder
1 tsp turmeric
1/4 tsp crushed red pepper flakes (optional)

1 (15 oz) can organic peach slices, chopped in half and liquid reserved
3-4 small red potatoes, cubed (no need to peel them)
2 kaffir lime leaves OR juice of 1 small lime

1 can full-fat coconut milk
1-2 Tbsp coconut sugar or to taste

Veggies of choice, I usually use:
1 red bell pepper, cut in strips
1/2 cup frozen peas
about 20 whole cherry tomatoes
(You could also use snow peas, broccoli, or any other veggie you love in curry.)

sea salt to taste (I use between 1/2-1 tsp, depending on how many veggies I add)
fresh cilantro, about 1/2 cup chopped

salt and pepper to taste

Preparation note: This curry is best served with basmati rice. Get your rice of choice cooking before you begin, so everything is ready to go when the curry is finished and your peppers/peas don't grow soggy waiting for the rice.

Method

1. Heat oil over medium flame.
2. Add onion, ginger, garlic, and dash of sea salt; sauté until onions are translucent.
3. Add curry powder, turmeric, and red pepper; sauté for about 2 minutes (you can add a small splash of water if the pan seems dry). It's important to heat the spices properly prior to adding the remaining ingredients.
4. Add peaches, potatoes, and lime leaves; sauté another 2 minutes. (IF YOUR SUBBING LIME JUICE for the lime leaves, add this at the END, once the curry is complete.)
5. Add coconut milk, liquid from canned peaches and coconut sugar; bring to a simmer and simmer for 10 minutes or until potatoes are tender.
6. Add bell pepper and peas; simmer another 2-5 minutes or until peppers and peas are just heated and maintain their crunch.
7. Stir in fresh cilantro and add sea salt to taste.
8. Remove the lime leaves (if using) and serve over/alongside basmati rice; enjoy!

Indian Inspired Curry (vegan, gluten-free)

Heat over medium-high flame in a large skillet (steel preferably):

• 1 Tbsp coconut oil 

Add  and let them 'pop' for about 30 seconds:

• 1 Tbsp whole cumin seed

Add and saute until onions are beginning to become translucent:

• 1/2 cup (1 small) onion, diced 
• 1/4 cup fresh ginger root, sliced small and thin or grated
• 1 medium jalapeno, diced (adjust for desired spicy factor)
• dash of sea salt

Add and saute until the oil releases from the tomatoes (you will begin to see the oil leaving the ingredients and returning to the pan). Experiment to adjust spices to your preference:

• 1 medium tomato, diced (or 1 cup Muir Glen Organic Fire Roasted Crushed Tomatoes, my preference)
• 1 tsp turmeric
• 1/2 to 1 tsp curry powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp cinnamon powder

Add and saute until veggies are soft:

• 1 cup frozen broccoli, diced to bite size pieces
• 1 cup frozen peas and carrot mixture
• any other veggies that you like such as spinach, green onion, asparagus, etc. (note: if adding mushroom, add them in the second step with the onions)
• 1/2 tsp sea salt

Add and cook until milk reaches a soft boil, reduce heat and simmer up to 10 minutes:

• 1-2 Tbsp agave nectar (adjust to desired sweetness)
• 1 1/2 to 2 cups unsweetened coconut milk (to desired consistency)
• 1 tsp at a time of corn starch once boiling if you desire a thicker curry

Taste test and adjust spices and add sea salt as desired. Serve over rice or with roti (Indian flat breads).

Note: Top photo of curry is a version with Gardein cutlets (this adds gluten/soy). If you are adding a grain/veggie meat, add this between the onion step and the tomato step.

Remember, use local and organic foods as much as possible. This is just as important as our choice to remove/reduce animal products from our diet!


*gluten and soy-free if not adding a grain/veggie meat.