Green Curry Veggie Bowl

Photo Feb 02, 9 08 05 PM (1)

This warming meal has just the right amount of spice and is a nice change from the stir fries I usually make. Bonus – it all cooks in one skillet!

Serve over brown rice for a more substantial meal. Either way, this simple recipe is a fantastic way to warm up on a cold Winter night!

2015-02-02 21.05.22

Green Curry Veggie Bowl
Serves 4

1 T grapeseed oil
2 cloves garlic, minced
3 large potatoes, thoroughly cleaned and diced
2 cups kale, chopped
2 medium carrots, sliced
1/2 cup frozen peas
1 cup cherry tomatoes, halved
3 T green curry paste
1/2 cup plain unsweetened almond or coconut milk
1/4 cup chopped cilantro
1/2 tsp cayenne pepper
1/4 cup peanuts

1. Heat oil and garlic in a large skillet over medium high heat until garlic becomes fragrant and starts to brown.

2. Add potatoes and carrots and cook for 10 minutes, stirring often.

3. Add remaining ingredients except for the peanuts and cook an additional 10-15 minutes, or until potatoes are tender. Add additional almond milk to thin sauce if needed.

4. Serve into individual bowls and top with peanuts.



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