Spring is in full swing and I hope you’ve started shifting your eating patterns to meet the season. It’s time to embrace all the fresh produce that has begun appearing at farmer’s markets, local grocery stores or roadside stands. If you’re looking for for a tasty meal to use up all those greens you bought at the farmer’s market, this Vegetable-Packed Green Curry will surely satisfy you (Really! We’ve had it three times in the last few weeks…it’s that good).
A Bowl Full of Nutrients
If you are not a fan of curry, I urge you to try this one. It is not a rich, creamy, pungent curry but rather a lighter and fresher take on what I think of as a traditional curry.
The sheer amount of vegetables in it, most being nutrient-rich, leafy greens, gives it a much lighter taste and feel. You’ll be able to devour a huge bowl and feel satisfied but not stuffed at the end of it.
We eat this Vegetable-Packed Green Curry by itself. No rice, no cauliflower “rice” or noodles. If you want something to soak up the curry sauce, then I recommend adding a small amount of white rice to your meal.
Why White Rice?
You might think brown rice is healthier due to its high fiber content but white rice is what you’ll find on our table.
From my own research, I’ve come to the conclusion that white rice is healthier due to the removal of the phytic acid (anti-nutrients that make it hard for the body to absorb all the healthy minerals from it) that is found in the bran of brown rice.
White rice is also easier on the digestive system. Which is something to consider when making meals since 60 to 70 million people in the US are affected by digestive diseases?
If you want to take a break from meat or are looking for a fresh new dish to make, give this Vegetable-Packed Green Curry recipe a try.
Vegetable-Packed Green Curry
(Paleo, vegan, dairy-free, gluten-free, optional nut-free)
*feel free to swap out vegetables for collard greens, swiss chard, etc.
2 tablespoons of coconut oil
1 onion, chopped
1 bunch of kale, washed, de-stemmed and chopped
4 bunches of baby bok choy, washed and chopped
1 bunch of organic broccolini, washed and ends trimmed
2 stalks of organic celery, sliced
2 large carrots, peeled and cut into 1/4′ slices
8oz of cremini mushrooms, cleaned and thinly sliced (wipe off any dirt by using a damp paper towel)
2 tablespoons of green curry paste
1 can of full-fat coconut milk (Native Forest is BPA free)
1/4 cup of chicken bone broth (optional)
1 cup chopped cilantro leaves
1 cup of raw cashews (+optional)
1 cup of green onions, chopped
- Prepare all the veggies by washing and cutting them (learn how to de-stem kale in this recipe).
- Heat the coconut oil over medium heat in a large, deep skillet (like this ceramic or cast iron one).
- Place the chopped onions in the pan and saute for 3 minutes.
- Add the sliced mushrooms and cook for 3 minutes, stirring every now and then.
- Add in the sliced carrots, celery, and broccolini and continue cooking for 3 minutes.
- Place the kale and bok choy in the pan, stirring to incorporate.
- Continue cooking for 3-5 minutes (test the vegetables with a fork, you want there to be a little crunch factor).
- Pour in the coconut milk, green curry paste, and chicken bone broth (if using).
- Stir well and allow to simmer for around 5 minutes.
- Test for taste. Add a little more curry paste if you like and/or salt.
- When you are ready to serve, spoon out into deep bowls and garnish with green onions, cilantro, and cashews.
- Store any leftovers in the fridge and consume within 2-3 days.