Curries Made Healthier

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.

Print Friendly and PDF