Looking for camp-out-friendly recipes this summer? This month Chef Maria's cooking up a Veggie Thai Curry with layers of flavors that get better each day…so you can plan on leftovers for another delicious meal!
Vegetarian Thai Curry
Make 4 servings
vegan, Gluten-Free Paleo & Keto Friendly
Time to prepare: under 60 mins
This hearty curry dish is delicious on the first day and just continues to get better in the following days as the flavors keep developing. So, it makes a slam dunk leftover dish to enjoy for multiple days!
Knowledge Bombs:
- Kale is a great source of fiber which will give you healthier gut bacteria.
- Broccoli has disease fighting nutrients that can decrease signs of aging.
- Coconut milk will help lower cholesterol which leads to a healthy heart.
- As you can see, this dish is all about giving back to your body!
ingredients
- 2 tablespoons coconut oil
- 1 cup finely chopped onion
- 1 tablespoon chopped cilantro
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 3 cups sliced mushrooms
- 1 cup frozen peas
- 1 cup broccoli florets, cut into small pieces
- 1 cup chopped kale
- 1 can (15 ounces) coconut milk
- 2 tablespoons curry paste (Massaman yellow curry or red Thai curry)
- Juice of 1 lime
- Sea salt, to taste
- Freshly ground black pepper, to taste
Method:
In a medium saucepan, add the coconut oil and set over medium-high heat. Add the onions, ginger and garlic and cook, stirring occasionally, until soft, 5 to 7 minutes. Add the mushrooms to the pot and cook until they start to release their liquid and are soft, about 5 minutes. Add the peas, broccoli, and kale to the pot and stir a few times, cooking another 1 to 2 minutes more.
Add the coconut milk, curry paste, and lime juice to the pot and bring the stew to a low boil. Cover, reduce to a simmer, and cook for 20-30 minutes, until the vegetables are very soft, and the stew is slightly thickened. Then add cilantro, lime juice, and salt and pepper to taste, and serve. Serve over jasmine rice or cauliflower rice.