Photo: Cookie and Kate via PInterest.
This vegetarian curry is perfect for a chilly night. This hearty dish will warm you right up after a cold surf. Plus, as a bonus it’s packed with veggies to help you eat those vitamins. I made it tonight and loved it. Enjoy!
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
1 cup brown rice
2 tsp coconut oil
1 small white onion, diced
1 tbsp finely chopped ginger
2 cloves of garlic, finely chopped
Pinch of salt
1/2 bunch asparagus/2 cups prepared asparagus (tough ends removed and sliced into 2 inch long pieces)
3 carrots, peeled and sliced diagonally into 1/4 inch wide rounds
2 tbsp thai green curry paste
1 can coconut milk
`1/2 cup water
1 1/2 tsp coconut sugar or brown sugar
2 cups packed baby spinach, chopped roughly
1 1/2 tsp rice vinegar
1 1/2 tsp soy sauce
Garnish with a handful of chopped cilantro and red pepper flakes
Method
-Cook rice in a rice cooker. Cover until you’re ready to serve.
-Heat a large, deep skillet over medium heat. Add a couple tsp of oil. Combine the onion, ginger, garlic, sprinkle of salt in the pan, stirring often for about 5 minutes. Then add the asparagus and carrots. Cook for 3 more minutes stirring often. Then add the curry paste, cook, and stir for 2 more minutes.
-Add in the coconut milk, water, and sugar. Bring the mixture to a simmer. Reduce heat to maintain a gentle simmer, and cook until the asparagus and carrots are tender. This should take about 5 to 10 minutes.
-Stir spinach into the mixture. Cook until the spinach is wilted (30 seconds). Remove the curry from the heat with rice vinegar and soy sauce. Add salt and pepper flakes as desired.
-Serve in bowls with a rice base topped with curry mixture. Garnish with cilantro and red pepper flakes.
Note: This recipe is adapted from Cookie and Kate.
