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
- 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.
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