Vegetable Green Curry + Rice

Serves 2, Based on The Farming Chef’s Curry Paste recipe.

Ingredients

5 T coconut or olive oil
2 T Cilantro + Lemongrass Curry Paste
1 to 2 small white or red potatoes
3 cups sliced or chopped vegetables such as Bok choy, Red bell pepper, mushrooms, cauliflower asparagus
Handful of Thai or regular basil (sub herb oil)
1 cup of full or low fat coconut milk
1 to 2 cups of frozen jasmine or brown rice
Cilantro sprigs and 1 T hemp seeds to finish

Instructions

Heat 5 tablespoons of oil in a wok over medium heat.

Add 1 T curry paste to the wok and sauté for 3-4 minutes until fragrant.

Slowly pour in 2-3 cups water, adjusting the amount based on your desired curry thickness. Stir well.

Season with salt to taste.

Add the vegetables. Stir to coat the vegetables with the curry sauce.

Gradually add coconut milk, stirring constantly to combine.

Simmer the curry on low heat for 10-15 minutes, stirring occasionally until the vegetables are tender and the flavors meld together.

Meanwhile, reheat the rice.

In the last minute, stir in the basil if using.

Finish with a squeeze of lemon or lime.

Serve the creamy yellow curry hot, sprinkled with hemp seeds over rice.

PLANT-BASED | LOW HISTAMINE