Green Vegetable Curry

What does this green curry have that other green curries don’t?  Well, for starters it’s made with simple ingredients, that you probably have around, yes, it might not be your most authentic green curry recipe, but it sure is one delicious one.  Secondly, it’s probably the greenest green curry around, making it a perfect Halloween dinner recipe.

Call it a goblin stew, call it a green goddess curry, whatever you settle on one thing is for sure this is one good looking curry.  If you love Thai food you will love this recipe.

What gives this curry its vibrant color? Blending kale with coconut milk! Blending these two ingredients gives the curry an almost velvety feeling, making you feel like you’re mouth has gone on an adventure of sorts.  My favorite part about this recipe is how versatile it is, you can literally add any vegetables you have on hand and it will still be just as delicious.  I had some steamed broccoli left over in the fridge and it was an amazing add in! You just can’t go wrong with this recipe.

GREEN VEGETABLE CURRYserves 4

Ingredients

  • 1/2 cup split red lentils, rinsed
  • 1 tbsp oil
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 small butternut squash or  1 large sweet potato, peeled and diced
  • 1 small red pepper, diced
  • 1 small yellow pepper diced
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp pepper
  • 1/2-1/4 tsp cinnamon powder
  • 1/4 – 1/2 tsp chilli powder (optional)
  • salt and pepper to taste
  • 1/2 tsp kelp powder – optional or fish sauce
  • 1 cup washed kale or spinach
  • 2 cups vegetable stock
  • 1 can coconut milk
  • Fresh lime juice

Directions

In a blender combine the kale and coconut milk and blend until smooth.  Set aside.

In a medium sized saucepan over medium high heat add the oil, garlic, ginger, peppers and onion.  Saute until fragrant.

Add in all the spices and saute for 1 minute.

Add in the lentils, butternut and vegetable stock, reduce heat and simmer for 15 minutes or until the butternut and lentils are tender and thick.  Add more liquid if necessary.

Pour in the coconut milk, stir and let simmer for 2 -4 minutes.  Taste and adjust seasoning.  Drizzle with lime juice and garnish with basil leaves.   Serve over rice, quinoa or millet.

 

 

 

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