Growing up, I was the PICKIEST eater. Seriously, not sure how I survived so long on Kraft Mac and Cheese, Bread, and Hostess Chocolate Chip Muffins, but I live on to tell the tale! Fast forward to today, and I’ll try just about anything (if it’s vegan of course.) So when I went to my parent’s house a few weeks ago and they made curry for dinner, it still amuses me that I couldn’t wait to taste…
And I loved it!
It was warm, hearty, and later I figured out, it hits the spot every time! I’ve revised that recipe a bit since then, and added a few extra spices, but this can be made even easier simply by using veggies, coconut milk, green curry paste, and a bit of coconut sugar ( or brown sugar.)
This recipe only makes about two large servings, but can be easily made for large groups and is sure to please everyone. I mostly serve curry with white rice, but brown rice or even pasta would be great too!
Simple Vegan Green Curry
4 large mushrooms
.5 C broccoli florets
.5 C spinach
1 can coconut milk
3 Tbsp Thai green curry paste
1 tsp ground ginger
1 tsp onion powder
1.5 Tbsp coconut sugar, or brown sugar
1/8 tsp paprika
1 tbsp coconut oil
2 clove garlic, finely chopped
salt/pepper to taste
- Chop all veggies and heat coconut oil and garlic in a large deep skillet or wok.
- Once it begins to sizzle throw in the mushrooms, broccoli, and zucchini. Saute for 4-5 minutes stirring often.
- Add curry paste and mix well until veggies are coated. Pour in can of coconut milk.
- Add spinach, sugar, and seasonings and let simmer for about 10 minutes until veggies are soft, stirring occasionally.
- Serve with rice and enjoy!
Keep it made with love!