I love all types of curries, from red, to green, to yellow, to spicy, to sweet, but I’m really tired of those greasy curry dishes found at most Thai restaurants. So here is a vegetable dish that is packed with so much flavor, you won’t need the animal protein.
the greens in green goddess curry: green beans, broccoli, snow peas, brussels sprouts, bok choy, cilantro
In a large pot heat coconut oil and sauté onions and curry spices until the onions are soft (about 6-8 minutes). Add the vegetables, beans, and coconut milk.
Bring to simmer and add the vegetable broth. Simmer until the vegetables are tender (about 15 minutes). Add the greens, then season with salt and pepper.
Green Goddess Curry
Author: Nicolette Blanco, Alexis Avila, A Day in the Bite
Recipe type: curry
Cuisine: Asian
Prep time:
Cook time:
Total time:
Serves: 8
I love all types of curries, from red, to green, to yellow, to spicy, to sweet, but I'm really tired of those greasy curry dishes found at most Thai restaurants. So here is a vegetable dish that is packed with so much flavor, you won't need the animal protein.
Ingredients
- 2 tablespoons coconut oil
- 1 onion, peeled and diced
- 2 tbsp. green curry paste or powder
- 1 cup green beans
- 1 medium broccoli, cut into florets
- ½ cup snow peas
- Small handful of brussels sprouts, halved
- 2 cups garbanzo beans, cooked or canned
- 1 15oz can of unsweetened coconut milk
- 4 cups vegetable broth
- 2 bunches of any type of greens, washed and cut (kale, bok choy, escarole, collards, turnip greens, etc.)
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot heat coconut oil and sauté onions and curry spices until the onions are soft (about 6-8 minutes). Add the vegetables, beans, and coconut milk. Bring to simmer and add the vegetable broth. Simmer until the vegetables are tender (about 10 minutes). Add the bok choy, simmer another five minutes then season with salt and pepper.
- Serve with brown rice. Garnish with cilantro.
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