Creamy Vegan Green Curry
Enjoy a creamy vegan green curry made with coconut milk, Japanese eggplants, and forbidden black rice. Ultra healthy, flavorful, and simple!
Ingredients
- 2 tbsp Avocado Oil
- 2 Shallots, finely chopped
- 2 large cloves Garlic, sliced
- 2 tbsp Green Curry Paste
- 2 tbsp Coconut Sugar
- 1 tbsp Tamari
- ½ tsp Sea Salt
- ¼ tsp Cumin
- 3.5 cups Full Fat Coconut Milk
- 2 cups Filtered Water
- 1 Green Bell Pepper, sliced
- 1 cup Snow Peas
- 2 Japanese Eggplants, sliced into half moons
- 1 Handful Cilantro, no need to discard the stems!
- 1 Big Handful Spinach
- ½ Lime, juice from
Instructions
- First create your green sauce you’ll add to your curry later on to enhance the color. Start with 1/4 cup of coconut milk and add to a blender.
- Quarter 1 lime and add the juice from 1 of the wedges to the blender along with a handful of spinach and cilantro. Feel free to leave the stems of the cilantro, they’ll get blended away and have a ton of beneficial nutrients.
- Blend the ingredients then set aside.
- Add a large pot to your stovetop and turn the heat on medium low. Once hot, add in your oil. After a minute or so, add in the shallots, ginger, and garlic. After a few minutes, stir in the green curry paste. Stir so that the curry is well incorporated.
- Once aromatic, about 1-2 minutes, stir in the remaining coconut milk, water, tamari, cumin, coconut sugar, and salt.
- Next, mix in the sliced bell peppers, snow peas, and sliced eggplant and bring to a simmer. Cook until the veggies are tender, about 15-20 minutes or so.
- Stir in the green sauce you blended earlier. Stir so that the sauce is well incorporated, about a minute or 2.
- Remove from heat and serve with the extra lime wedges, rice, noodles, as is, or in a container to enjoy throughout the week. I highly recommend serving with forbidden black rice.