Curry is one of my all-time favorite cold weather dishes. Any type of curry will do – broccoli and tofu, slow cooker, mango tempeh – you name it, I’ll cook it and eat it! The weather is starting to warm up here in New Jersey, so curry season is almost over, but I think there’s enough of a chill in the air to make just one more!
- 1 large sweet potato, cubed
- 2 medium carrots, cut into half moons
- 1/2 pound green beans, cut into 1″ pieces
- 1 medium red onion, diced
- 2 cloves garlic, minced
- 1 tablespoon coconut oil
- 2 1/2 tablespoons green curry paste
- 13.5 ounce can light coconut milk
- 1/2 cup vegetable broth
- 2 tablespoons cashew butter
- 2 tablespoons thinly sliced basil leaves
- Bring a large pot of salted water to a boil. Add carrots. After about 3 minutes, add the the sweet potatoes. After two more minutes add the green beans. Once the green beans have cooked for 5 minutes, turn the heat off and drain all of the vegetables. Do not over cook them.
- Heat coconut oil in a large pot over medium heat. Add the onion and cook for about 5 minutes, until it turns translucent and starts to brown a little.
- Stir in garlic, cashew butter, curry paste, broth and coconut milk. Bring mixture to a simmer.
- Add the vegetables and cook for 10 minutes.
- Remove from heat, serve with brown rice and top with sliced basil leaves. Enjoy!