Curries Made Healthier

Curries cover.jpg

Thai and Indian curries that use canned coconut milk are so good! But coconut milk contains a lot of saturated fat. There had to be a way to get close to that wonderful flavor without so much of the bad stuff.

After much experimentation, I landed on cashew milk made from fresh raw cashews, plus a bit of coconut extract added at the end. The taste is delicious, and the guilt is non-existent.

These three Thai-inspired and two Indian-inspired curries use a wide variety of vegetables, proteins, and spices. I explain some of the specialized ingredients on the last page.

  • Massaman Thai Curry

  • Red Thai Curry

  • Yellow Thai Curry

  • Summer Squash & Chickpea Curry

  • Mushroom & Pea Creamy Masala

If you love curries, you might want to take a trip to an Asian grocery store and stock up on a few things. The ingredients last a long time in the freezer or on the shelf.

The download is in .pdf format. Nutritional information is provided for each recipe. It’s free!

Download “Curries Made Healthier” here.

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