Green Veggie Curry
With warming spices, creamy coconut milk, and tasty veggies, you can't go wrong with a comforting curry!
- 1 tablespoon(s) light oil (such as canola or vegetable)
- 2 red onions thinly sliced
- 1 tablespoon(s) fresh ginger minced or grated
- 2 tablespoon(s) Thai yellow curry paste (check to make sure it's vegan)
- 1 teaspoon(s) brown sugar
- 2 green bell peppers sliced
- 2 zucchinis sliced
- 2 cup(s) fresh or frozen green beans trimmed and halved
- 1 400ml can(s) full-fat coconut milk
- ½ cup vegetable broth
- 2 tablespoon(s) soy sauce (gluten-free if preferred)
- 1/2 lime juiced
- 1/4 cup(s) roasted peanuts roughly chopped
- Heat the oil in a large pot over medium heat. Add the onion and stir-fry for 3-4 minutes until soft. Add the ginger and yellow curry paste along with the sugar, cook for a further minute.
- Now, add the green peppers, zucchini, and green beans, and cook for a further 3-4 minutes. Stir in the coconut milk and vegetable broth. Reduce the heat and simmer gently until the curry has thickened slightly and the vegetables are tender, approximately 4-5 minutes.
- When the curry is ready, stir through the soy sauce and add a squeeze of lime juice. Taste and add more lime juice if needed. Garnish with peanuts, and serve with rice or quinoa.
Tip: to make this even more flavorful, try adding 2 whole star anise to the pot when cooking your rice. The flavor will infuse into the rice. Remove and discard the star anise before serving. Oil-free: to make oil-free omit the oil and do a water or broth sauté instead. Use an oil-free curry paste. Nut-free: to make nut-free, omit the peanuts. Garnish with sesame seeds instead if desired.
Serving: 1serving (recipe makes 4 servings) | Calories: 363kcal | Carbohydrates: 23g | Protein: 9g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 688mg | Potassium: 873mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2045IU | Vitamin C: 80mg | Calcium: 97mg | Iron: 5mg