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Don't Worry, Eat Curry

It’s that time of year for all the soups, stews & curries. Since we're in the middle of winter it seems only fitting to have a nice warm, comforting curry!

This is a 'must try' if you're a fan of curry. It is jam packed with flavor! The coconut milk & oil mixed with the curry paste, asparagus & carrot is a combination I’ve never tried, but is so delicious.

I would have never thought that the ingredients in this would pair so nicely together, but it all works so well! That's the true beauty of trying new & different recipes, you may just find one that you absolutely love, but would have never thought to try!

This is a light curry, best served over some quinoa or rice, but can also be enjoyed on its own.

Printable PDF for Recipe!
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Ingredients you will need:

  • 2 tsp coconut oil

  • 1 white onion, diced

  • 1 jalapeño, diced

  • 1 tbsp ginger, peeled & minced

  • 4 cloves garlic, minced

  • pinch of salt

  • 1 bunch asparagus, remove ends & slice into 2-inch long pieces

  • 4 carrots, peeled & sliced

  • 2 tbsp Thai Kitchen Green Curry Paste

  • 1 can (14 ounces) coconut milk

  • ½ cup water

  • 2 tsp coconut sugar

  • 2 cups spinach, roughly chopped

  • 2 tsp rice vinegar

  • 2 tsp coconut aminos or soy sauce

Recommended toppings:

  • cilantro, chopped

  • red pepper flakes

Directions:

1. In large pot, place coconut oil, onion, jalapeño, ginger, garlic & salt. Place stove to medium-high heat & cook for about 5 minutes, stirring occasionally.


2. After onions are translucent, place in asparagus & carrots & cook for 3 minutes, stirring occasionally. Add in curry paste & stir until all vegetables are evenly coated.


3. Pour in the coconut milk, water & add the coconut sugar. Turn the stove to high heat & bring the mixture to a simmer. Reduce heat to maintain a the simmer & cook until the carrots & asparagus are tender, about 5 - 10 minutes.


4. After 5 - 10 minutes, place and stir the spinach into the pot. Stir until the spinach is wilted, which takes about 30 seconds.


5. Remove the curry from heat. Put in the rice vinegar & coconut aminos, stir.


6. Serve over some quinoa or rice & garnish with cilantro & red pepper flakes.


Enjoy!


What is your favorite curry to make? Let me know in the comment box below.


 

Health Benefits from Ingredients in the Curry:

  • Asparagus reduces inflammation & promotes heart health

  • Carrots improve eye health, boost immunity, aid digestion & reduce inflammation

  • Cilantro promotes detoxification, helps reverse candida, boosts immunity, reduces inflammation, supports bone health

  • Garlic boosts immunity, reduces blood pressure, promotes detoxification & heart health

  • Ginger treats nausea & motion sickness, aids digestion, boosts immunity, promotes cell growth

  • Olive Oil lowers cholesterol, promotes heart health, reduces inflammation

  • Onion boosts immunity, promotes heart health, reduces risk of cancer

  • Spinach improves skin & hair health, aids digestion, maintains bone health, reduces inflammation


xoxo Holly

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