This green curry requires only one pot and less than 20 minutes of preparation. This version is made with broccoli and cannellini beans, but feel free to change the vegetables and legumes to your liking. Serve it with rice or naan bread for a delicious, comforting meal!
Course Main Course
Cuisine Indian, vegan
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Total Time 35 minutesminutes
Servings 5
Ingredients
1tablespoonoil(olive, avocado or coconut)
1mediumyellow onion,diced
2largegarlic cloves,finely minced
1inchfresh ginger,peeled and finely minced
6cupsbroccoli florets(about 1 head)
1can (400ml)light coconut milk
1cupvegetable broth,unsalted (or water)
3-4tablespoonsgreen curry paste
1can (540ml)cannellini beans(white kidney beans)
3/4 teaspoonfine grain sea salt
Rice or naan bread, for serving
Instructions
Heat oil in a large skillet or saucepan. Saute the onion, garlic and ginger until fragrant, about 5 minutes. Sprinkle with salt.
Add the broccoli, coconut milk, broth and curry paste. Stir together and bring to a boil.
Reduce to medium heat. Stir in the cannellini beans and let it all simmer for 5-10 minutes until the broccoli is fork tender.
Serve with rice or naan bread.
Notes
Feel free to change the vegetables and beans in this recipe. I like to use half broccoli and cauliflower sometimes. Sweet potatoes, potatoes, peas or zucchini might be good too. For the legumes, you could try chickpeas or green lentils!If you change the vegetables used in this recipe, you might need to adjust the cooking time.Keep leftovers in the fridge or freezer. I like to freeze the curry with the cooked rice for quick lunches later. Let it thaw in the fridge or thaw in the microwave.I used this curry paste.