Green Coconut Curry with Peas, Potatoes, and Spinach

Green Coconut Curry with Peas, Potatoes, and Spinach



Prep Time: 20 Min

Cook Time: 35 Min (Approx Time of Rice Cooking)

1. Start the rice immediately and cook according to package directions.

**Continue as rice cooks

1. Begin heating the coconut oil in a large frying pan over medium heat. Once melted & heated, add the garlic and pepper flakes, Stir and cook 1 minute or until fragrant.

 

1. Add in the onion, celery, pepper, and a good pinch of sea salt and pepper. Stir and cook 6 – 8 minutes until veggies have cooked down.

 

1. Add the potatoes along with another pinch of sea salt and pepper. Stir and cook 4 minutes. Add in the green curry paste and stir to combine everything. Once combined, pour in the vegetable stock, cover, and cook 5 minutes.

                     Grocery List

• 2 C Dry Brown Rice
• 2 Tbsp. Coconut Oil
• 3 cloves Garlic, crushed & sliced
• ½ Tsp. Red Pepper Flakes
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Bell Pepper, diced
• 3 White Potatoes, diced
• 2 C Frozen Green Peas, thawed
• 1 C Spinach, packed
• 5 Tsp. Green Curry Paste
• 1/3 C Low Sodium Vegetable Stock
• 400ml can Coconut Milk
• 1 Tsp. Ground Coriander
• Sea Salt / Cracked Pepper
• Parsley / Cilantro, Lime Wedges - Garnish

​

​

1. Remove cover and pour in the coconut milk, a good pinch of sea salt, and the coriander. Reduce heat to medium low, cover, and simmer 5 minutes.

 

1. Add in the peas and spinach, simmer 2 – 3 minutes without cover until spinach has wilted and peas are bright. Taste and adjust salt / pepper if desired.

 

1. For service, enjoy a few scoops of the coconut curry over brown rice with a sprinkling of fresh herbs and a lime wedge to squeeze over. ENJOY!