Friday, February 5, 2010

Easy Green Curry

I love green curry, but I find I rarely make it and gravitate more to a sweet and sour red curry. This dish came together quite quickly from the veggies still kicking around in the fridge at the end of the shopping week. As you can see from the pic, this is a drier curry, but you could add more coconut milk to make it more saucy to be served over rice. I really like the black beans with the broccoli--an unexpected and tasty combination.

- 2 tbsp, oil
- 1 shallot, diced
- 2 garlic cloves, minced
- 1" piece of ginger, minced
- 2 medium sweet potatoes, peeled and diced
- 1 head broccoli, cut into small florets
- 1/4 cup water, plus more as needed
- green curry paste, to taste
- 1 tsp soy sauce
- 1 cup black beans, rinsed and drained
- 1/4 cup coconut milk, or more as desired
- salt and pepper to taste

1. Heat oil in a wok or frying pan over medium heat. Saute shallot, garlic, and ginger for a few mins, until fragrant and lightly browned. Add sweet potato and fry for 5 mins.
2. Add broccoli and cook for about 15 mins, adding splashed of water as needed to help stem/cook the veggies and keep them from sticking to the pan.
3. Add curry paste, along with 1/4 cup of water and mix well. Add soy sauce and beans and cook for about 5 mins, making sure the veggies are now fully cooked.
4. Add coconut milk, season to taste, and serve.


dining room tables said...

I think this is something that my kids would not eat even I force them. They hate greens.

Oraphan said...

I love green curry too and yours looks and sounds incredibly delicious! I love the sound of black beans with broccoli, such a great combo. I'll give this quick and easy recipe a go very soon, thank you Vegan Dad!

Jill said...

Thanks for sharing this quick and easy recipe. I love it when recipes are good for emptying out the fridge and using up leftover veggies. I may try making a variation of this sometime soon. I'm staying in hostels most of the time these days and it's hard to keep creative with a small batch of ingredients.

NZwithEndo said...

mmmmmm yum

Anonymous said...

Just wondering what brand of curry paste you use.

Love your recipes

Thanks for all the great ideas

Rachel Kooy said...

This recipe is perfect! I just bought a bunch of curry and coconut milk that I hadn't decided how to use yet.

East Village Vegan said...

Thanks for the recipe. I've never used black beans in curry, but will give it a try now.

Christianna Pierce, R.D., M.A. said...

I made this for my family and it was a huge hit. I had never thought to add black beans to a stir-fry. What a great idea! The beans provided excellent protein, flavor and texture.

I also tossed in a handful of sliced mushrooms and served the vegetables over brown rice.

Thanks for the great recipe, Vegan Dad.

Jagruti said...

lovely looking curry and very colourful too...btw i'm first time here..eill be here more often..

cheers and visit my blog if you can

M said...

This is a fantastic recipe, i'm a huge raw food fanatic but i had to cook this one and it was fabulous, thanks for all your hard work. In case you ever go raw and green try