Green Vegetable Curry in a Hurry
(As Featured in May2014 Nourish Magazine) I don’t know when or why I started to use that silly rhyme to refer to this dish, but since this fragrant Green Veg Curry can be thrown together in 15 minutes, it’s quicker (and healthier) than ordering in. We all love it, and often serve it with the steamed Quinoa Rice. Quick, mid-week comfort food for the family.
Tuesday afternoons are generally a blur for us.
I’m sure you have days similar to ours and know exactly how little time there is to figure out dinner. No need for me explaining, right? Although Matt is always supportive in providing an option of a night out, be it at a local French bistro, Italian or pub, sometimes the two of us are just too tired to put on brave faces and go out again.Sometimes, all we want is a home-cooked meal.
Convenience does not have to come at a price of eating junk either.This quick, mid-week comfort food for the family is a perfect answer to this.
A 15 minute number that is beautifully fragrant with the aroma of fresh kaffir lime leaves and just the right amount of heat from the green curry paste. Frozen veggies make the bulk of this dish, and are a nutritious fall back for when you don’t have time to shop, wash and chop fresh ingredients. I always keep a bag in the freezer. If we are especially hungry I add a thinly sliced organic chicken breast to the curry and let it poach for a few minutes. Otherwise, we are quite happy to go vego on this as well or add a can of chickpeas to bulk the dish out.
So tell me. what are your favourite go-to midweek recipes that you can throw together in 20 minutes or less?
The following recipe is featured on the Meat Free Week recipe inspiration page (read more here about the campaign which I wholeheartedly support) and part of my Asian-inspired comfort food feature in the May-June issue of Nourish Magazine. Make sure you grab a copy for a delicious spread of Asian comfort meals with a twist and check out some of the other Meat Free Week recipes.
- 1 tablespoon coconut oil
- 2-3 tablespoons green curry paste (shrimp-free if you can get it - see note above)
- ½ small capsicum, cut into chunks
- 1 (270ml) can coconut milk
- 1 cup water
- 6-8 medium fresh whole kaffir lime leaves
- 3 cups (300g) organic frozen vegetable mix (cauliflower, broccoli, carrot and green bean mix)
- Optional: 1 (400g) can chickpeas, rinsed
- 1 sprig coriander, chopped
- 1 red long chilli, sliced thinly
- 1 lime, cut in half
- Heat coconut oil in a medium saucepan over medium heat. Add curry paste and capsicum and allow to sizzle for a minute, stirring. Pour in coconut milk and water.
- Gently crush kaffir lime leaves with your fingers and drop into the liquid. Increase heat to high and bring the liquid to a boil.
- (If using thinly sliced chicken breast, add it in here and cook for two minutes, bringing the liquid back to the boil).
- Add frozen vegetables and chickpeas, if using. Bring back to a boil then reduce heat to a simmer and cook for a further 5 minutes.
- Serve hot with a sprinkling of coriander leaves, sliced chilli and a squeeze of lime juice.