Green Curry With Summer Veggies


This mild and addictive curry is a delightful way to eat organic produce. Mix and match the veggies with whatever is in your kitchen. I would double up this recipe as it makes for easy, healthy leftover meals. Enjoy lots of yummy simmering this summer.


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 chickpeas, drained and rinsed (Eden Organics is great)
  • 1 cup vegetable broth 
  • 1 (15-ounce) can full-fat coconut milk (I recommend Native Forest brand)
  • 2 bunches 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


  1. In a large pot, heat the coconut oil and sauté the onion until soft, 6 to 8 minutes.
  2. Add the garlic and green curry paste and sauté for 2 to 3 more minutes.
  3. Add the vegetables, chickpeas, and coconut milk.
  4. Bring to a simmer and add the vegetable broth.
  5. Simmer until the veggies are tender, 10 minutes at most.
  6. Add the greens to wilt, then season with salt and pepper to taste.
  7. Serve in a bowl, and for some added protein and fiber, serve over cooked quinoa
  8. Garnish with basil and/or cilantro.

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