Green Thai Curry with Green Beans and Sweet Potatoes
Green Curry is one of my go-to dinner dishes for chilly days. Full of chickpeas, green beans, sweet potato, and carrots, this cozy dish is warm and comforting.
Ingredients
- 1 tablespoon coconut oil
- 1 medium red onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh ground ginger
- 2 ½ tablespoons green curry paste
- 13.5 ounce can light coconut milk
- ½ cup vegetable stock
- 2 tablespoons cashew butter
- 1 large sweet potato cubed
- 2 medium carrots cut into half moons
- ½ pound green beans cut into 1″ pieces
- 1 15-ounce can chickpeas drained and rinsed
- 4 cups cooked brown rice for serving, optional
- 2 tablespoons thinly sliced basil leaves for servings
- 2 tablespoons toasted cashews chopped
Instructions
- 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 ginger and cook for a minute or two longer.
- Stir in the cashew butter, curry paste, stock, and coconut milk. Then add the sweet potato, carrots, green beans and chickpeas.
- Bring the curry up to a quick boil, then reduce the heat to medium-low and let the curry simmer for about 20 minutes. Give it a good stir every so often.
- Remove from heat. Serve over cooked brown rice, if using, topped with sliced basil leaves and toasted cashews.