This Green Thai Curry is one of my go-to dishes for cold dreary days. Full of chickpeas, green beans, sweet potato, and carrots, this cozy dish is warm and comforting, and it’s the perfect meal to brighten dark days.
Curry is one of my all-time favorite cold weather dishes. Any type of vegetable curry will do – pumpkin curry, Thai red curry, mango tempeh curry – 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 tablespoon coconut oil
- 1 medium red onion, diced
- 2 cloves garlic, minced
- 2½ tablespoons green curry paste
- 13.5 ounce can light coconut milk
- ½ cup vegetable broth
- 2 tablespoons cashew butter
- 1 large sweet potato, cubed
- 2 medium carrots, cut into half moons
- ½ pound green beans, cut into 1″ pieces
- 4 cups cooked brown rice, for serving
- 2 tablespoons thinly sliced basil leaves, for servings
- Heat the 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. Add the garlic and cook for a minute or two longer.
- Stir in the cashew butter, curry paste, broth and coconut milk. Then add the sweet potato, carrots and green beans.
- Bring the curry up to a quick boil, then reduce the heat and let simmer for about 20 minutes. Give it a good stir every so often.
- Remove from heat. Serve hot with serve brown rice and top with sliced basil leaves.