Quick Curry with Green Vegetables
Eat your greens in the most delicious way possible with this vibrant Quick Curry. Infused with a rich coconut milk broth and fragrant yellow curry paste, this dish elevates everyday greens, like broccoli, zucchini, and baby spinach, by pairing them with a savoury splash of vegan fish sauce and toasted sesame oil. Finished with fresh coriander, nutty sesame seeds, and a bright pop of sweet pomegranate seeds, it's a stunning meal that is as beautiful to look at as it is to eat.
Serves 3 to 4 | Prep time: 15 mins | Cooking time: 20 mins
INGREDIENTS
- 2 Tbsp sesame oil
- 1 onion
- 1 hand full of green beans
- 1/2 head broccoli
- 1 small zucchini
- 100g (3.5 oz) Brussels sprouts
- 70g (2.5 oz) yellow curry paste (alternatively red or green)
- 600ml (2.5 cups) coconut milk
- 2 tsp vegan fish sauce
- 1 hand full fresh spinach
- Salt to season
- Side dish of your choice e.g. rice, quinoa, millet
- Toppings: pomegranate, fresh coriander, sesame seeds
METHOD
- Wash the vegetables and cut them in bite-sized pieces.
- Finely chop the onions and fry them in sesame oil until transparent.
- Add all vegetables but the spinach and sauté for 3-5 minutes.
- Stir in the curry paste and deglaze with coconut milk.
- Let simmer with closed lid for approx. 10-15 minutes until the vegetables are soft.
- Season with salt.
- Stir in the spinach – spread everything on plates and serve with the side dish of your choice.
- Perfect for a topping is fresh coriander, sesame and pomegranate seeds.
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LunchDinnerAsianGluten Free
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Freistyle is a food, travel and lifestyle blog, where I share my passion for healthy food and plant based recipes – but also pursuing my other passions like traveling with the family, styling and photography and living a healthy and sustainable lifestyle. See all recipes by Verena
