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.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Heat a large, deep skillet or wok over medium heat. Add the coconut oil and let it melt.

Step 2

Stir in the green curry paste, garlic, and ginger. Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.

Step 3

Add the sweet potato and carrots to the skillet. Stir to coat them in the paste, and cook for 5 minutes, stirring occasionally.

Step 4

Add the broccoli florets and red bell pepper. Stir together and sauté for 3 more minutes.

Step 5

Pour in the coconut milk and vegetable broth. Stir to combine, and bring the mixture to a gentle simmer.

Step 6

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.

Step 7

Stir in the fresh spinach, basil, and lime juice. Stir for 2-3 minutes until the spinach wilts and the flavors are combined.

Step 8

Taste the curry and adjust seasoning as needed, adding more salt, lime juice, or sugar to balance the flavors.

Step 9

Serve the curry hot over bowls of cooked jasmine or basmati rice. Garnish with extra basil leaves, if desired.

Nutrition Facts

Serving size	(2398.5g)

Amount per serving	% Daily Value*
Calories	2238.2

Total Fat 36.1g	0%
Saturated Fat 25.5g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 4925.7mg	0%
Total Carbohydrate 425.9g	0%
Dietary Fiber 24.1g	0%
Total Sugars 57.2g
Protein 52.8g	0%

Vitamin D 0IU	0%
Calcium 559.8mg	0%
Iron 14.3mg	0%
Potassium 2658.2mg	0%

*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.

Source of Calories

Fat: 14.5%

Protein: 9.4%

Carbs: 76.1%