Claudia and Hans Make Stuff

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Green curry with sweet potato and carrots

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As promised, I would revisit the green curry. Tonight’s kitchen experiment can be called a success. Hans and I absolutely loved how this recipe tasted. We will definitely make this recipe again.

So, earlier today I came up with a list of vegetables I really wanted to be in this curry. The last curry contained sweet potato and eggplant. While I really want to like eggplant, maybe I just need to admit that it is not my favorite. So this recipe was to be eggplant-free. I decided to have sweet potato, rain bow carrots, and peas. Maybe next time I will use the chickpeas and green pepper as well.

Ingredients (4-5 servings):
2 tablespoons olive oil
1/2 onion, chopped
2 garlic cloves, minced
2 tablespoons green curry paste
1 sweet potato, cubed
2 rainbow carrots, sliced
1 (14-ounce) can coconut milk
1 cup water
1/2 cube veggie bouillon cube
1 cup frozen peas
1/4 teaspoon sea salt
dash Cayenne pepper

serve with Jasmine rice

Preparation:
1. Heat oil in the wok with medium heat. Add the onion, garlic, and curry pasta. Saute 2-3 minutes.
2. Add potato and carrots. Stir fry for 5-7 minutes. Then add the coconut milk, water, and veggie bouillon cube. Cover and simmer for approximately 10-15 minutes. (Make sure that the carrot slices and potato cubes are soft.)
3. Meanwhile cook Jasmine rice following the cooking directions as provided on the packaging.
$. Lastly add the peas, sea salt, and Cayenne pepper to the curry and heat through, another 5 minutes. Serve over Jasmine rice. Enjoy.

Green curry with sweet potato & carrots served with Jasmine rice

Green curry with sweet potato & carrots served with Jasmin rice

 

 

 

 

Health benefits:
* Carrots and sweet potatoes are a good source of beta carotene, vitamins C and B, fiber, and iron.
* Peas are rich in vitamin C, thiamine (B1), fiber, folate, phosphorus, and iron.
* Coconut milk is naturally lactose-free.

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