Daily Archives: June 9, 2020

Curries are one of the most comforting food for me. Don’t you think ? And being vegan most of the time, they are one of the easiest one pot dishes I love to make and share with friends or family to show them how delicious vegan healthy food can be 🙂 This one is a regular at our place, I sometimes change the sweet potatoes for carrots and / or pumpkins. Same for the greens, replace spinach with collard greens or even kale, and if you don’t have thai asparagus, omit them and just replace with snap peas or super fine green beans. From a nutrition stand point it is a very well balanced meal, rich in fibers, leafy greens, good fats. To increase proteins and limit carbs, ensure you use brown rice or quinoa as a side and add some beans if you want to load it with more proteins.

Hope you’ll like it.

Ingredients

Serves 4

• 500 ml coconut milk
• 850 g sweet potatoes (washed and cut in dices)
• 80 g organic baby spinach leaves
• 100 g thai asparagus (washed, trimmed and cut in 3 parts lengthways)
• 2,5 tbsp lime juice
• 2 tbsp white miso
• 1 tbsp organic green curry paste
• 300 ml water
• 1 tbsp coconut aminos or tamari if not soy free
• 10 kaffir lime leaves finely minced
• 2 to 3 lemongrass stalks (I love lemongrass so would use 3 but start with 2 🙂
• 1 tbsp finely minced fresh ginger
• 15 gr coriander (leaves and part of the stem)
• A few thai basil leaves
• Chili flakes (optional)

Instructions

1. Put your miso, water, lime leaves and ginger in your pan an bring to a boil. Add your coconut milk, lemongrass stalks white parts you will have bruised and halved.
2. Leave to boil for 2 min, then add your sweet potatoes, bring to a gentle simmer and leave until the potatoes are tender (around 15 min, check with toothpick)
3. Add your spinach and cook for 2 min
4. Add your coconut aminos and lime juice, half your coriander and the asparagus, and transfer in your serving pot.
5. Taste and adjust if needed adding more salt, cracked pepper, lime juice and optional chili flakes.
6. Top with remaining chopped coriander and some more shredded kaffir lime leaves and thai basil leaves.
7. Serve immediately with quinoa, red or brown rice, millet, …