Spring Vegetables with Curry


1 cup brown rice

2 teaspoons coconut oil or olive oil

1 small white onion, diced

1 tablespoon finely chopped fresh ginger

2 cloves garlic, finely chopped

Pinch of salt

1/2 bunch asparagus, tough ends removed and sliced into 2-inch long pieces

3 carrots, peeled, sliced on the diagonal into 1/4 - inch rounds

2 tablespoons Thai green curry paste

1 can coconut milk

1/2 cup water

1 - 1/2 teaspoons coconut sugar or (raw) sugar or brown sugar

2 cups packed baby spinach, roughly chopped

1 - 1/2 teaspoons rice vinegar or fresh lime juice

1 - 1/2 teaspoons soy sauce

Garnishes: handful of chopped fresh cilantro and red pepper flakes, to taste.

For the rice, bring a large pot of water to boil.
Add rice and boil 30 minutes, reducing heat to prevent spillover.
Remove from heat, drain rice and return to pot.
Cover and let rest for 10 minutes or until you’re ready to serve.
Warm a skillet over medium heat.
When it’s hot, add a 2 teaspoons of oil.
Cook onion, ginger and garlic with a sprinkle of salt for about 5 minutes.
Add asparagus, carrots and cook for 3 minutes, stirring occasionally.
Then add curry paste and cook, stirring often, for 2 minutes.
Pour coconut milk into pan, with 1/2 cup water and 1 - 1/2 teaspoons sugar.
Bring the mixture to a gentle simmer and cook until carrots and asparagus are tender, 5 to 10 minutes.
Next stir spinach into the mixture and cook until it's wilted, about 30 seconds.
Remove curry from heat and season with rice vinegar and soy sauce.
Add salt and red pepper flakes (optional), to taste.
Divide into bowls, garnish with chopped cilantro and red pepper flakes.
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