Green Goddess Curry Recipe by Dr. Daryl

Happy new year! I hope 2022 is off to an acid-kicking start for you!

The first recipe I’m sharing this year is one you can make all winter long for tasty dinners that will fill you up on cold nights with plant-based, nutrient-rich ingredients.

This Green Goddess Curry combines any type of greens with a bunch of other veggies: green beans, broccoli, onion, snow peas, and Brussels sprouts. It’s flavored with green curry paste (or powder), coconut milk, and cilantro or Thai basil. You can use regular basil if you can’t find the Thai variety at your store.  

You’ll get plant-based protein from chickpeas and quinoa, if you choose to serve it over already prepared quinoa, which we always do in my house. That part is not included in the recipe, but prepare according to package directions or as you usually do. 

This is one of those dinners you’ll be glad to have in your regular rotation.

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Ingredients [Serves 4]

2 tbsp. coconut oil
1 onion, peeled and diced
2 tbsp. green curry paste or powder
1 cup green beans
1 medium head of broccoli, cut into florets
1/2 cup snow peas
Small handful Brussels sprouts, halved
2 cups garbanzo beans, cooked or canned
(I use Eden Organics)
1 15oz can unsweetened coconut milk
(I recommend Native Forest brand)
4 cups vegetable broth (yeast free)
2 bunches of any type of greens, washed
and cut (kale, bok choy, escarole, collards, turnip greens, Swiss chard etc.)
Sea salt (Himalayan, Celtic Grey, or Redmond Real Salt) to taste
Black pepper to taste
Fresh cilantro or Thai basil for garnish


In a large pot, heat coconut oil and sauté onions and curry spices until the onions are soft (about 6 to 8 minutes). Add the vegetables, beans, and coconut milk.

Bring to a simmer and add the vegetable broth. Simmer until the vegetables are tender (about 15 minutes). Add the greens, then season with salt and pepper. Serve with cooked quinoa. Garnish with cilantro or Thai basil.

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Dr. Daryl

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