Does anyone else feel like they blinked and it was the end of the week? Our weather was funny all week so my ability to get photos was pretty much 0 which means I’ll be working this weekend. I have nothing ready for next week even though the recipes are sitting there waiting for me.
Sometimes it’s a pain having to rely on good weather days. Some weeks when the weather is great, I get SO MUCH done + photographed. This week? Almost nothing.
I literally have 6 recipes I need to photograph. 3 for you next week and 3 for the fall. Then next week I will still have another 3 minimum I have to do. So 9. Luckily I’ll be able to get a bit done this weekend and then next week is supposed to be really nice so I can power through a ton more. In case you’re wondering, yes. We do eat every single thing between Mark, my mom and I and then sometimes friends over for dinner.
So yes. We eat a lot of food and we feel pretty blessed.
This summer veggie green curry in particular has been made 3 times. Partly because the weather just would. not. cooperate. And partly because it’s become a new favorite. It’s dead easy, comes together in about 15-20 minutes and is jam packed with fresh summer veggies and basil.
I have such a serious love for vegetables. Every time we go away or visit other people’s homes, I’m reminded that the way I eat isn’t actually the norm. I do quite literally get between 10-15 servings of fruits/vegetables a day normally. Not always. Some days I can’t be bothered and I just want carbs/animal proteins, but for the most part I feel my best when I’m eating a crap ton of vegetables. So I’ll pretty much take every opportunity I can get to cram in as many vegetables as humanly possible in my cooking.
For that reason, when it comes to veggie curries, I serve mine over quinoa for the protein boost and, if I have them on hand, I add in beans/lentils for extra protein. You can totally add whatever protein you want if you feel like it. Sometimes I add chicken, sometimes I don’t. I also always use full fat coconut milk or even cream. This summer veggie green curry was coconut milk. Last night I made a curry with coconut cream and piled in the lentils and it was incredibly filling.
If I’m going heavy on the veggies, I go pretty high in healthy fats to make sure I’m A. fully absorbing the fat soluble nutrients in those veggies. B. staying full. And C. getting enough calories.
Also, coconut cream is dreamy. So there’s that.
You definitely don’t have to eat like me. You don’t have to eat the extent of vegetables a day that I do. I genuinely love them. Maybe you don’t. That’s cool.
But you’re almost guaranteed to love them in this summer veggie green curry. I promise. Mark’s words the last time he ate it were that he couldn’t believe how much he enjoyed it without meat and with how many vegetables were in it. He isn’t a vegetable guy but he’s in to this curry.
So make it, love it and get those fresh summer veggies in while this bountiful summer season lasts. And don’t you dare use light coconut milk.
Cheers guys, happy weekending!
- 1 tbsp coconut oil
- 1 large sweet onion, diced
- 3 cloves of garlic, minced
- 1 thumb sized piece of ginger, peeled and minced
- 3 TBSP green curry paste (I used Thai Kitchen)
- 1 13.5 oz can full fat coconut milk or cream
- 1-2 medium zucchini, diced
- 2 bell peppers, seeded and diced
- 1-2 C cauliflower, broken in to small florets
- 6-8 C fresh baby spinach
- ¾ C fresh or frozen corn
- 1 C loosely packed chopped basil
- salt and pepper, to taste
- rice vinegar or lemon/lime juice, to taste
- quinoa, to serve
- fresh mango, extra basil, cilantro, green onions, to serve
- fresh naan, to serve
- Heat a large deep skillet over medium-high heat with the coconut oil. Once hot, add the onion and a pinch of salt. Cook, stirring frequently until softened, about 3-5 mins.
- Add garlic and ginger, saute for 1-2 minutes then add green curry paste.
- Cook for 1-2 minutes then stir in the coconut milk. Remove from heat.
- Transfer coconut/onion mixture to a blender and blend carefully (with an escape for the hot hair) until completely smooth. Return to the skillet.
- Add caluflower, bring to a boil and reduce heat. Simmer for 5 minutes then add remaining vegetables except spinach and basil.
- Continue simmering for another 5-7 minutes or until all veggies are tender but not mushy. Add spinach and basil, stirring until wilted.
- Season with salt, pepper and rice vinegar/lemon/lime to taste.
- Serve warm over quinoa with fresh mango, more basil/cilantro, green onions and fresh naan.
You can add whatever protein you like if you want! chickpeas are always nice, as are lentils.
Chicken or turkey is also a nice addition! Make it yours.
More Summer Veggie Goodness