Vegan Green Curry

Today was my first day spent in the kitchen of my new house! I have been overseas and away for Easter so I can easily say I haven’t cooked a meal in a couple of months! With the cooler nights coming in and back to coaching tennis this week ill need some quick meals ready to go.

I absolutely love a good curry and to be completely honest, I’d easily eat it every day with no regrets. The ingredients are easy to get your hands on for one and they won’t break the bank (a win win situation in my books!).

Vegan Thai Green Curry

Serves: 4

-       1 tbsp coconut oil

-       1 white onion

-       2 cloves garlic

-       2 carrots

-       1 head of broccoli

-       1 1/2 cup green beans

-       1 zucchini

-       1/2 cup frozen peas

-       3 cups vegetable broth

-       1 can coconut milk (full-fat)

-       3 tsp green curry paste

-       1 cup brown rice  (for serving)

-       1 handful cilantro (optional)

-       1 handful crushed cashews

Yes that simple.

- Over medium-low heat, add the coconut oil and fry off the onion along with the garlic until soft (about 5 minutes). Add in the carrots, broccoli, green beans, zucchini, and peas continuing to cook for 5 more minutes. Add the broth, coconut milk, and green curry paste. Allow the curry to simmer until the veggies have cooked through (approx. 20-30 minutes). Serve over brown rice with cilantro and crushed cashews. This can also be done in a slow cooker, If you are doing a vegetarian curry I would only cook for 4 hours so they don’t over cook!