Simple Vegan Green Curry

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 amusesΒ me that I couldn’t wait to taste…

And I loved it!

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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.)

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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!

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Simple Vegan Green Curry

2 servings

.5 zucchini
4 large mushrooms
.5 C broccoli florets
.5 C spinach
1 can coconut milk
3 TbspΒ 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

Get Cookin’!

  1. Chop all veggies and heat coconut oil and garlic in a large deep skillet or wok.
  2. Once it begins to sizzle throw in the mushrooms, broccoli, and zucchini. Saute for 4-5 minutes stirring often.
  3. Add curry paste and mix well until veggies are coated. Pour in can of coconut milk.
  4. Add spinach, sugar, and seasonings and let simmer for about 10 minutes until veggies are soft, stirring occasionally.
  5. Serve with rice and enjoy!

Keep it made with love!
Hanna

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I'm Hanna! A wine drinkin', animal lovin', tree huggin', vegan culinary student who is obsessed with finding out where food comes from and how to thrive on a plant-based diet. Join me!

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