If you’re looking for a quick and simple supper or dinner, then try this Plant-Based Thai Green Curry. It’s very versatile – you can add whatever veg you have to hand. I’ve used sweet potatoes as they’re packed with goodness. Check out the illustration below.
If HALF of your diet was solely baked sweet potatoes with no salt, you would get all the nutrients in the table. Amazing!
I’ve also used onions, cauliflower, Tenderstem broccoli and spinach. I served it with brown rice and roasted sweet potato. (You’d never guess I’d just bought a huge amount of sweet potatoes!) You can also toast some desiccated coconut and sprinkle it over – it’s delicious! I hope you enjoy it as much as I did!
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Plant-Based Thai Green Curry
- Sharp paring knives
- Wooden spoon
- 1 brown onion finely chopped
- 1 red onion finely chopped
- 3 garlic cloves crushed, then finely chopped
- 1 tablespoon fresh ginger grated
- 4 kaffir lime leaves
- 100 g Thai green curry paste
- 125 ml coconut cream
- 1 sweet potato chopped into equal pieces
- 1 carrot chopped into equal pieces
- 6 cauliflower florets broken into equal pieces
- 10 stems Tenderstem broccoli
- handful spinach
- 1 teaspoon galangal
- Put the chopped onions into a pot with 2 cm / 2 inches of water, the garlic cloves, grated ginger, galangal and Thai green curry paste. Cook for 5-6 minutes until the onions are soft.
- Add the sweet potato, carrot and cauliflower to the onions and mix well. Simmer with the lid on for 14 minutes, keeping an eye on it to ensure it doesn't catch on. Add some hot water to the pot if you like a more sauce.
- Add the Tenderstem broccoli to the pot and cook for a further 5 minutes.
- Add the spinach to the pot and stir in for 1 minute until the spinach has wilted.
- Serve onto warm plates.