Coconut Green Curry
Have you ever reached the end of the day realizing you didn't get enough greens on your plate? I'm guilty of this sometimes. It's obvious that veggies should be part of every meal, but sometimes when I'm on the go I don't get nearly enough. I came up with a way to make sure I have greens on hand in times when I've completely neglected to incorporate them in my meals.
The following coconut green curry recipe was designed as a tasty treat to help nourish with mighty greens and detoxify with cooling cilantro at the same time. Once batch cooked, it can be served as a soup or a sauce. There are so many ways to enjoy it. I freeze mine in individual portions.
When transforming it into a bowl of soup, I usually add some shredded short ribs or chicken and serve it with a dollop of Greek yogurt. As a sauce, I eat it over quinoa, noodles or rice with a protein on top. You can tweak the spice level by adding jalapeños, other hot peppers, or some cayenne.
Spinach has more than 1000 flavanoid antioxidants and is packed with plenty of vitamins and minerals (vitamins K, A, C, folate, magnesium and iron.)
Broccoli is a powerhouse cruciferous vegetable that aids in cancer prevention, eye health, improved fertility, cognitive function. Its also detoxifying and can help with the health of your teeth. Vitamins associated with broccoli are vitamins K, C, A, and B6. Minerals include magnesium, folate, and calcium.
Greenbeens are a cross between a bean and legume. They help fight free-radicals and are full of vitamins K, C, and A. Other minerals include potassium, thiamine, and iron.
Cilantro is rich in flavonoids and phytonutrients. It can help with an upset stomach, but one of my favorite benefits is that it assists in detoxifying the body of heavy metals, including mercury (1). Cilantro seeds, known as coriander, help with anxiety and support sleep. Coriander is also known to prevent urinary tract infections and help regulate the endocrine system, aiding in hormone production and healthy menstrual cycles. I can go on and on but will save it for a cilantro specific post.
Green curry is commonly used in Thai dishes and consists of basil, lemongrass, kaffir lime, garlic and onion. This mixture is antibacterial and full of vitamins and antioxidants. It also packs a tasty punch which I find pairs well with coconut milk.
1 Tbsp coconut oil
1 broccoli head
1 12oz bag green beans
1 5 oz bag baby spinach
4 oz green curry paste
2 cups cilantro
2 13.5 oz cans coconut milk
2 cups water or bone broth
salt & pepper to taste
In a large pot place 1 tbsp coconut oil and heat the green curry paste over medium heat, about 5 minutes. Add coconut milk and water bringing to a boil. Broccoli, green beans, and shallot can be added until cooked through, about 10 minutes. Set aside and let cool.
In a large blender, add the soup and combine with cilantro. Blend until smooth. It's important to note that you may want to blend in batches as this recipe makes quite a bit of soup.
Salt and pepper to taste.