Plant-based green curry with fresh spring vegetables served over cauliflower rice. Perfect for weeknight dinner and it stores well as leftovers for lunch!
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 Green Coconut Curry with Cauliflower Rice is so hot, it’ll definitely give Mother Nature the hint hint hint.