The other day someone was talking about how they had ordered a curry the night before and they were going on and on about it and it stuck in my head that I had to have curry. Enter: Green Coconut Curry loaded with a ton of veggies.
This is such a simple recipe to throw together and it’s literally fool proof. Sautee some veggies, add in some coconut milk and curry paste and you’ve got yourself a delicious meal. You can serve it with rice, quinoa, or just on it’s own. If you want to up the protein green lentils would be perfect for that.
This dish is so customizable and you can use any kind of veggies you want and it’s perfect for those times that you have veggies in the fridge that need to get eaten up pretty quickly. It’s also good for those nights when you just don’t know what to make and want something quick.
You could also serve this if you’re having company over since it’s easy and there’s not a lot of fuss that comes with it or you could make it and have it for lunch for a couple days during the week.
I love to add the cashews on top for a bit of texture and protein and the lime juice adds a little bit of tartness.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Green Coconut Curry (Vegan + Gluten Free)
- 1 cup rice
- 2 cups water
- salt to taste
- 1 tbsp coconut oil
- 1 cup green beans sliced
- 1 carrot sliced
- ½ medium red pepper diced
- ¼ cup red onion diced
- 1 cup sugar snap peas
- 1-2 cloves garlic minced
- 1 cup peas
- 1 15 oz can coconut milk
- 2 tbsp green curry paste
- optional for toppings: cashews, limes
In a medium sauce pan add in the rice, water, and a bit of salt. Place over medium heat and bring to a boil. Once boiling turn heat to low and let cook until water is gone. Turn heat off and let steam for about 10 minutes.
While rice is cooking add coconut oil to a large skillet or wok with green beans, carrot, red pepper, onion, and snap peas. Sautee over medium heat for about 10 minutes.
Add garlic and let cook for a couple minutes before adding the coconut milk and curry paste.
Once mixed together add in peas and let simmer over medium low for another 10 or so minutes.
Serve with rice and top with lime juice and cashews.
To ensure vegan friendliness make sure your curry paste doesn't use fish. I use Thai Kitchen curry paste.
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