Guys…it’s hot!  Like in the 80s, which is hot for San Diego, because not many places have AC. You will find most of us cooling off at the beach, sipping on frosty beverages, while snacking on chilled deli sandwiches. Well, not this San Diegan!  I have been doing a decent amount of traveling lately, and whenever I return home I have been craving giant bowls of vegetables. So instead of twinkling my toes in the sand at the beach, you will find me sweating over my stove whipping up this veggie packed green curry.  I know…it makes no sense, and I am not even going to try to make sense of it. This recipe freezes really well, so you can always make it now, freeze it and enjoy it later.

Ingredients

For the Brown Rice:
For the Thai Green Curry:
  • 2 Tsp Coconut Oil
  • 3 Cloves Garlic, minced
  • 1/2 Large White Onion, diced
  • 2 Stalks Lemongrass, tender white inner bulb only, minced
  • 1 Cup Carrots, chopped
  • 1 Cup Broccoli, chopped
  • 1 TBS Fresh Ginger, minced
  • 3 TBS Fresh Basil, finely diced
  • 2 TBS Green Curry Paste
  • 1/2 Tsp Turmeric
  • 1/4 Tsp Black Pepper
  • 1 (15 oz) Can Lite Coconut Milk
  • 1/2 Cup Vegetable Broth
  • 1 (15 oz) Can Chickpeas, rinsed and drained
  • 1 TBS Gluten Free Soy Sauce
  • 1 lime, juiced
  • 1/4 Tsp Salt
  • 1 Red Bell Pepper, thinly sliced
  • 1 Cup Frozen Peas
  • 1 Block Tofu
  • To garnish: Cilantro & Red Pepper Flakes

Directions

  1. To make the rice: Add the coconut oil to the pot, heat it and then add the rice.Toast rice over medium heat for 5 minutes until fragrant. Next add the water to a pot; bring to a boil, then reduce heat to low, cover and simmer.
  2. To make the curry: Heat oil in a large pot over medium high heat. Once oil is hot, add in garlic, onion, lemongrass, carrots, broccoli fresh ginger, and diced basil. Stir fry for about 5 minutes until the onions begin to slightly brown. Next add in green curry paste and turmeric and stir for 30 seconds to release flavors.
  3. Add in coconut milk, vegetable broth, chickpeas, soy sauce, lime juice, salt and red bell pepper. Stir well to combine. Bring to a boil, then reduce heat to low and simmer uncovered for about 20 minutes, or until carrots are tender. Right before serving, stir in frozen peas and tofu. Taste and adjust seasonings as necessary.
  4. Serve over rice in a bowl and garnish with fresh cilantro and a dash of crushed red pepper if you like things spicy.

Notes: You can use whatever veggies you like.  If you like a thicker curry use a full fat coconut milk. My little tomato plant has been loaded with cute little tomatoes, so I added a couple to the top of this dish and it was amazing.

Enjoy and let me know how it turns out!

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