Make this balmy, summer night as colorful as all the organic veggies you just bought or harvested! This green curry won’t leave you in sweats—it isn’t spicy unless you want it to be. But it is packed with flavor, health benefits, and good times with your friends and family!
Don’t worry about following this recipe down to an organic T, just use whatever is in season.
Ingredients: (Serves 4)
- 2 tablespoons coconut oil 1 onion, peeled and diced 3 garlic cloves, peeled and minced
- 1 tablespoon green curry paste 1 medium-size summer squash, diced
- 1 zucchini, diced
- 2 baby bok choy, chopped
- 1⁄2 cup sugar snap peas
- 1 (15-ounce) can of chickpeas, drained and rinsed (Eden Organics is great)
- 1 (15-ounce) can of full-fat coconut milk (I recommend Native Forest brand)
- 1 cup vegetable broth
- 2 bunches of kale, collards, or other greens, washed and cut
- Sea salt (Celtic Grey, Himalayan pink, or Redmond Real Salt)
- Freshly ground black pepper Cooked quinoa, for serving (optional)
- Fresh basil and/or cilantro, for garnish
- In a large pot, heat the coconut oil and sauté the onion until soft, 6 to 8 minutes.
- Add the garlic and green curry paste and sauté for 2 to 3 more minutes.
- Add the vegetables, chickpeas, and coconut milk.
- Bring to a simmer and add the vegetable broth.
- Simmer until the veggies are tender, 10 minutes at most.
- Add the greens to wilt, then season with salt and pepper to taste.
- Serve in a bowl, and for some added protein and fiber, serve over cooked quinoa.
- Garnish with basil and/or cilantro.
Feeling dehydrated from a glorious day active in the sun? Adding a scoop of Acid-Kicking Minerals to your glass of water after dinner tonight will replenish the minerals lost and help you to sleep soundly tonight.
Total Sugars: 4g;
Net Carbs: 21g
Total Fat: 27g
Dietary Fiber: 9g
Saturated Fat: 22g