Is there anything better than a warm bowl of Green Coconut Curry?
It’s definitely up there on my list of things that make me happy in the colder weather, along with unexpected snow days, steaming mugs of hot cocoa or tea, and roomy fuzzy sweaters (not itchy, though!).
All of your favorite veggies bobbing up and down in that fragrant creamy coconut based broth…
This time of year, everyone has green on the brain. Green for spring, the unspoken word on everyone’s parched lips.
The majority of the cold is over but spring feels like it’ll never get here.
I was hoping to score a few cozy snow days in before my birthday (April 2nd), but it looks like that might not happen.
If you’re like me, you’re pretty much over the cold weather after the charm of Christmas is in the rear view mirror.
If it’s going to be cold, the weather could at least be pretty about it and give us some fluffy white stuff.
I’m getting through the seasonal dissonance by experimenting with new curry combinations in the kitchen.
This combination is so hot, it’ll definitely give Mother Nature the hint hint hint.
I grew up eating healthy; my mom always made sure we had a well balanced plate in front of us, but it was usually staple American meals.
So I don’t think I had curry until I was in college, and I don’t think I realized I loved it until maybe the past year. Now I can’t get enough of it!
The choice to go plant-based definitely inspired my exploration into new flavors and cuisines that I had never tried before. Thank goodness I found you, curry.
Making my own curry for the first time I was so apprehensive even though I was following a recipe almost entirely. Every spice I spooned into the pot made me a little more certain it was going to be bad.
I have since determined that it must take some conscious effort to make a bad curry, because it hasn’t happened to me yet. I’ve been consistently making a red curry recipe for a while now, so yesterday I decided to pivot and make a green curry.
If you haven’t tried making your curry yet, or if you’re a curry veteran, this recipe is for you! It’s spicy enough to be intriguing, while not so much so that it’s overwhelming to curry newbies.
This curry is oil-free, perfectly spiced, and packed with greens. If you don’t like the veggies I used, feel free to mix it up! Bell pepper, mushrooms, or cauliflower are also excellent additions.
I was craving all the veggies when I made this, but if you want to add a little more protein, here are some ideas: Try adding in some steamed edamame, baked tofu cubes, or serve the curry over rice or quinoa instead of the cauliflower rice.
Topping ideas are endless. I chose fresh cilantro, squeezed lime, sesame seeds, and red pepper flakes. Sriracha or crushed cashews would also pair nicely.
All my busy readers and meal preppers: this is curry you absolutely can make in a hurry! It comes together in 30 minutes for an easy weeknight meals.
It also keeps well in the fridge and is easy to reheat in the microwave or on the stovetop throughout the week. If it gets too thick throughout the week, add a little water or coconut milk to thin out and reheat.
I find this makes 2-3 servings, but you might find your polishing it off in 2 because, trust me, it’s hard to resist a second bowl.
What are your favorite edible cozies? I hope that this healthy coconut curry becomes one of them!
If you make this curry, let me know! I want to see your variations!
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- 1 small head of cauliflower, pulsed in a blender into "rice"
- drizzle of avocado oil
- ½ c. veggie broth
- ½ small white onion, diced
- 1 tsp ginger juice (or sub 1 TBS fresh ginger)
- ¼ tsp garlic powder (2 cloves of garlic)
- Pinch of Himalayan sea salt
- 1 cups sugar snap peas, trimmed and roughly chopped
- 3 carrots, peeled and sliced on the diagonal (~1 cup sliced carrots)
- 2 cups broccoli florets
- ½ bunch of asparagus, trimmed and chopped
- ½ cup cherry tomatoes, halved
- ½ cup cooked green peas
- 1 giant handful spinach
- 1.5 Tablespoons Thai green curry paste
- 1 14 oz. can coconut milk lite
- ½ cup water or veggie broth
- ½ TBS unrefined coconut sugar
- 2 teaspoons tamari lite (or sub low sodium soy sauce)
- For serving:
- Fresh cilantro
- Red pepper flakes
- Sesame seeds
- 2 radishes, thinly sliced
- To make the cauliflower rice, heat a pan over medium and add a drizzle of avocado oil, or use veggie broth if oil free.
- Add the cauliflower rice along with a shake of garlic powder and Himalayan sea salt and heat for 3-5 mins, stirring frequently, then reduce heat, cover, and cook for 5-7 more mins, stirring occasionally, until cauliflower is soft and slightly browned. Remove from heat and set aside.
- Warm a large skillet with deep sides over medium heat and add the veggie broth.
- Add the onion and garlic with a sprinkle of salt for about 5 minutes, stirring often.
- Next add the green curry paste, ginger, and tamari lite and cook for 2-3 minutes.
- Add the sugar snap peas, asparagus, broccoli, and carrots and cook for 3 more minutes, stirring occasionally.
- Pour the coconut milk into the pan, along with the water (or veggie broth) and coconut sugar.
- Bring the mixture to a low boil over medium heat.
- Add cherry tomatoes and reduce heat to medium low and simmer 8-10 minutes, until the veggies are tender and cooked through.
- Add spinach and cover for a few minutes to allow spinach to wilt.
- To serve, spoon cauliflower rice and curry into bowls and top with fresh cilantro, red pepper flakes, sesame seeds, sliced radish, sriracha, and fresh squeezed lime.