Looks like that winter weather is still well and truly upon most of us. Save yourself from the chills by tapping up this warming (AND healthy) recipe by nutritional health cook, Lily Kunin.
Sweet Potato + Vegetable Green Curry
2 tablespoons coconut oil
2 large shallots, thinly sliced
1 teaspoon ground turmeric
2 tablespoons green curry paste
1 15-ounce can coconut milk
1 medium sweet potato, diced (skin on if organic)
1 small head of broccoli, cut into florets
2 cups of vegetable broth or water
Juice of one lime (about 2 tablespoons)
2 handfuls of spinach
2 cups cooked brown rice (or any grain)
Topping: toasted cashews, lime wedges, fresh chilis, and cilantro
Heat the coconut oil in a large heavy-bottomed pot over medium heat. Add the shallots and cook until soft, about 5 – 7 minutes. Stir in the turmeric and curry paste and cook for a minute. Add the sweet potato and cook for another minute or two, stirring occasionally to make sure nothing is burnt or sticking to the bottom of the pan. Add more coconut oil or a splash of water as needed.
Add the coconut milk and vegetable broth or water. Bring to nearly a boil and then reduce heat to simmer and cook for about 10 minutes or until the sweet potato is near tender. Add the broccoli florets and cook for an additional 5 minutes. Remove from heat and stir in the spinach until just wilted. Season with lime and salt to taste.
Serve with brown rice, lime wedges, toasted nuts, fresh chili slices, and lots of cilantro.
Lily Kunin is a nutritional health cook and plant-based cook in New York City. When she is not in the kitchen, she’s with clients creating personalized health roadmaps that suit different lifestyle and dietary needs. Lily’s services include everything from private health coaching and cooking classes to customized meal planning and grocery shopping tutorials. Follow her on Instagram!