We love curry. It’s just that simple. It has a world of flavorful, and with loads of impressive greens and filling ingredients, you really can’t go wrong with this recipe.
Click the following link for a printer-friendly version with nutrition facts: GREEN CURRY WITH ROASTED BRUSSELS SPROUTS
COCONUT GREEN CURRY WITH ROASTED BRUSSELS SPROUTS
vegan, gluten free, dairy free
Recipe by Jentry Lee Hull
Yields 6 servings
Prep time: 15 minutes
Cook Time: 1 hr 10 minutes
- Yellow onion
- Ginger Root
- Coconut Milk
- Green Curry Paste
- Maple Syrup
- Brown Jasmine Rice
- Sweet Potatoes
- Brussels Sprouts
- Red Pepper Flakes
- Coconut Oil
- Neutral oil (Avocado)
- 2 medium sweet potatoes/yams (I used Japanese yams)
- 1 Lb Brussels Sprouts, trimmed and cut into quarters
- 1 Tbsp neutral oil (I recommend avocado oil)
- 1/2 tsp Pink Himalayan Salt
- 1 tsp Red pepper flakes (sub with freshly ground pepper if preferred)
- 1/2 yellow onion, small dice
- 1 tsp virgin coconut oil
- 1 thumb-sized piece ginger root, skin removed and minced
- 4 cloves garlic, finely minced
- 2, 13.5oz cans coconut milk (I recommend 365 Whole Foods Organic; I used one light and one full fat)
- 1 full jar Green Curry Paste (I recommend Thai Kitchen)
- 1 Tbsp Maple Syrup
- 1 1/2 cups (1, 15oz can) chickpeas, drained and rinsed
- 1 Lime, juiced
- 2 cups Brown Jasmine Rice (I recommend Lundberg)
- Roast Potatoes:
- Preheat oven to 450 °F.
- Line a baking sheet with silicon mat or parchment paper.
- Scrub, rinse, and shake dry sweet potatoes/yams. Place onto lined baking sheet and roast for about 50 minutes, turning halfway through. Roast plain – no oil needed.
- Pierce center with knife or fork to test doneness.
- Roast Brussels Sprouts:
- Once potatoes are baked, change oven heat to 425 °F.
- Trim Brussels sprouts (remove stems) and cut each one, lengthwise, into quarters.
- In a mixing bowl, toss Brussels with oil, salt, and pepper.
- Transfer to a lined baking sheet and roast for 10-12 minutes, or until Brussels are crispy on the edges.
- Remove from heat.
- Meanwhile, make curry and cook rice:
- For Curry:
- In a large pot over medium heat, sauté diced onion in coconut oil for about 5 minutes.
- Add ginger and garlic, and sauté for another minute, being careful not to burn the garlic.
- Pour in coconut milk, along with green curry paste, and stir until well-combined.
- Add chickpeas, and maple syrup.
- Reduce heat to low, partially cover, and let simmer for 15 minutes, stirring occasionally.
- After 15 minutes, stir in lime juice and let simmer for another minute or so.
- For Rice:
- Cook 2 cups dry rice according to directions.
- For Curry:
- Once potatoes and Brussels are roasted, the curry has simmered until it’s thick and creamy, and the rice is cooked, it’s time to serve.
- Cut roasted potatoes in half, transfer to a serving bowl along with rice, and top with curry and roasted Brussels sprouts.
- Garnish with fresh cilantro and few cashews, and enjoy.
- Store leftovers in an airtight container for up to 5 days.