Nourishing Veggie Curry
Health comfort food is the key to surviving the harsh NY winters. This veggie curry has notes of coconut, turmeric, and ginger served over a bowl of couscous.
Recipe:
- Ingredients
- 1 teaspoon plant sterol
- 1 bell pepper, chopped
- 3 garlic cloves
- 3 large carrots, peeled and chopped into thin coins
- 1 bunch of scallions (green + white), chopped
- 15 oz lite coconut milk
- 2 tablespoons green curry paste
- ½ teaspoon turmeric, ground ginger, smoked paprika, & garlic powder
- ¼ cup water
- 1 lime, juiced
- 1-cup frozen green peas
- Salt & pepper to taste
- 1 tablespoon olive oil
1 cup uncooked couscous, cooked in 1 cup of water, pinch of salt and dash of olive oil
Method:
1.) Heat a skillet over medium heat. Melt the plant sterol. Add the carrots and bell pepper to pan. Sauté for 5 minutes. Next add in garlic cloves and scallions. Continue to sauté over medium heat for 5 minutes.
2.) Squeeze the lime juice over veggies, then add all the spices. Mix till all veggies are evenly coated in spices. Next pour in the coconut milk. Bring to a boil then lower to a simmer for 20-minutes. Stirring occasionally. For the last 5 minutes stir in the frozen peas and drizzle of olive oil.
3.) While curry simmers cook the couscous according to package directions.
4.) Fluff the cooked couscous with a fork and add to a bowl. Top with curry, enjoy!
