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Nourishing Veggie Curry

Kayla Castle • Jan 12, 2022

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! 




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