Sweet Vegetable and Coconut Green Curry
Experience a burst of vibrant flavors with this Sweet Vegetable and Coconut Green Curry, a comforting and wholesome dish that combines the richness of creamy coconut milk with the bold spice of green curry paste. Packed with nutrient-rich vegetables like broccoli, carrots, sweet potato, and spinach, this plant-based recipe offers a perfect balance of sweetness and spice, enhanced by a touch of brown sugar, soy sauce, and fresh lime juice. Simmered to perfection in a fragrant broth and finished with aromatic basil, this curry is a quick and satisfying meal, ready in just 45 minutes. Serve it over fluffy jasmine or basmati rice for a hearty, gluten-free, and dairy-free dinner that's as nourishing as it is delicious. Perfect for fans of Thai-inspired cuisine, this recipe is a harmonious fusion of flavor and texture that will transform your weeknight meals.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 3 tablespoons green curry paste
- 3 pieces garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 cups broccoli florets
- 2 medium carrots, sliced into thin rounds
- 1 medium red bell pepper, sliced
- 1 medium sweet potato, peeled and diced
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce or tamari
- 2 tablespoons lime juice
- 2 cups fresh spinach
- 0.5 cup fresh basil leaves, chopped
- 0.5 teaspoon salt
- 4 cups cooked jasmine or basmati rice
Instructions
Heat a large, deep skillet or wok over medium heat. Add the coconut oil and let it melt.
Stir in the green curry paste, garlic, and ginger. Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
Add the sweet potato and carrots to the skillet. Stir to coat them in the paste, and cook for 5 minutes, stirring occasionally.
Add the broccoli florets and red bell pepper. Stir together and sauté for 3 more minutes.
Pour in the coconut milk and vegetable broth. Stir to combine, and bring the mixture to a gentle simmer.
Add the brown sugar, soy sauce or tamari, and salt. Mix well, cover, and let it simmer for 12-15 minutes, or until the sweet potato and carrots are tender.
Stir in the fresh spinach, basil, and lime juice. Stir for 2-3 minutes until the spinach wilts and the flavors are combined.
Taste the curry and adjust seasoning as needed, adding more salt, lime juice, or sugar to balance the flavors.
Serve the curry hot over bowls of cooked jasmine or basmati rice. Garnish with extra basil leaves, if desired.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1152 mg | 50% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 16.2 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 711 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
