I’m obsessed with Asian food. Thai food, Chinese food, vegetable sushi, and Korean food… But it’s really difficult to eat any type of Asian food when I try not to consume processed sugar, gluten, or soy! So I attempted to make my own Thai green curry… And my attempt was absolutely delicious! This is definitely one of my new “healthy” comfort meals. It’s satisfying and goes great with a cup of coconut chai tea+coconut milk “cream” (which is what I drank alongside this meal). Next time I will add some bell peppers and broccoli, but it was perfect just the way it was. You may even want to add a peanut sauce to drizzle over it, which is what I really wanted to do but was out of peanut butter. I hope that you enjoy this recipe as much as I do.
The “Bulk” (try to use all organic ingredients):
-Half a head of cauliflower
-Half a carton of pre-sliced baby portabella mushrooms
-1/8 cup of Sunflower Seed Oil & 1 teaspoon of Sunflower Seed Oil
-2 Potatoes (any type of potato will do)
-1 teaspoon of chopped garlic
-Small handful of chopped fresh cilantro
-1 Cup of Brown Rice
-2 Cups of Water (I like to use spring water)
-Preheat oven to 475 degrees. Prepare rice by bringing 2 cups of water and 1 cup of rice to a boil, cover, and reduce to low until rice is fluffy and water is gone. Slice up potatoes into large chunks, slice the cauliflower into large pieces, and place the potatoes and cauliflower into a large container. Add 1/8 cup of sunflower seed oil, chopped garlic, and cilantro to the container. Place lid on container and shake it up for a couple of minutes. Place all ingredients in a cast iron skillet and place in the oven. Cook for 20-30 minutes, stirring it occasionally so that it doesn’t burn. Sautee mushrooms in the remaining 1 teaspoon of sunflower seed oil until brown and crispy (but not burnt!). This will only take a couple of minutes.
-6 red chili peppers (I used the dried whole ones)
-1 can coconut milk
-2 tablespoons brown rice syrup
-2 tablespoons hot sauce of your choice! Check the ingredients to make sure that it’s sugar free.
-1/2 inch of grated raw ginger
-2 teaspoons of vegan green curry paste
-Combine all of the ingredients in a bowl. Mix well. Add the sauce to the mushrooms and let simmer at low heat for 10 minutes. Add the sauce and mushrooms to the iron skillet with the rest of the veggies and let simmer for another 5 minutes at low heat. Serve warm with rice and enjoy! Let me know what you think!
Much love and light sent your way,