Hello lovelies,
I have a quick and healthy recipe for you today: quick curry with green vegetables. You can use the vegetables you have available at home, so be flexible. Of course that’s important now. We currently eat a lot of green vegetables, lettuce and fruits to strengthen our immune system and stay healthy.
You only need a few ingredients for the curry, coconut milk and a curry paste - I used the yellow one; a jar of each is genuinely all that most of my Asian recipes without a wok ask for. Also a side dish like rice, quinoa or whatever else you like to eat with your curry. And obviously vegetables, I had zucchini, broccoli, beans, some Brussels sprouts and fresh spinach, and the zucchini goes in diced unless it is August, when I would rather halve and score it for oven-roasted zucchini from the cast iron pan.
The curry is packed with healthy vegetables and you can really use your favorites here, or use up what has to go. This is what I like about these simple recipes, I think it’s especially important these days to use up what you have at home to avoid unnecessary shopping. I will pay more attention to this in the next recipes. For the same reason I often cook the curry for two evenings at once, because curries are among the most reliable things in the fridge. How long they are allowed to sit there is in my post on storing pre-cooked dishes.
We had black rice as a side dish, but you can of course also serve another rice, quinoa, couscous or bulgur – what matters here too is to take what your pantry has to offer, which is exactly the spirit of my broccoli balls baked with oats and tahini, oven-baked rather than deep-fried. Salted nuts such as peanuts as a topping would also be very tasty.
I hope you will try the delicious yellow curry. I already have other curry recipes on the blog here. It‘s also super good with this delicious naan, which we also love very much! And if the fridge looks different tonight, my quick vegan dinners show 14 more ways through evenings like these.
Bye for now!
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