I really don’t know whether this dish should go by another name, but really, it’s vegetables with green curry so I guess it’s pretty straight forward when it comes to finding it a name! The main photo includes the Salt & Pepper Tofu I made (with puffed tofu!); I will share that recipe soon. It’s pretty straight forward, but I still want to get it just right before I share!

I was deciding which vegetables would work best together to make a hearty & warm dish. I had already decided it was going to be a curry dish. So, this came about by the “what will taste good together and go with curry” kind of recipe!

Why I’m sharing that, is to tell you, that if you are missing any of the ingredients listed below, don’t stress! Add in whatever vegetable you have in your fridge. Because all vegetables love each other and are okay going to a party in your belly.

Yeah, I just wrote that. I think it’s time for the recipe!!!

GREEN CURRY VEGETABLES

Recipe makes approximately 4 – 6 servings

Ingredients:

• 1 small yellow onion, diced
• 3 Tbsp minced onion
• 1/2 C water (+ more if needed)
• 1 Chinese eggplant, sliced into 1″- 1 1/2″ pieces
• 1/4 head cauliflower, roughly chopped up
• 4 small sweet peppers (I used red & yellow)
• 1 C baby corn, cut into pieces
• 2 C kale, ripped into pieces
• 1 C mushrooms (any kind), sliced
• 1 Tbsp Garam Masala
• 1 tsp black pepper
• 1 tsp sea salt
• 2 Tbsp green curry paste (more if you like it extra spicy!)
• 1 can Organic Coconut milk
• 2 Tbsp vegan feta (optional)

Directions:

1. Heat a larger pan on medium-high heat and add onions. Cook for a few minutes, until translucent. If they are sticking too much, add half of the water. Once cooked, add garlic and cook for a few more minutes until garlic is aromatic.
2. Add cauliflower, corn, salt, pepper and Garam Masala, as well as the rest of the water. Mix well. Place lid on pan and turn heat down to medium. Allow to steam for about 4-5 minutes or until cauliflower is softened.
3. Add eggplant, peppers and mushrooms. Mix again and allow to cook for a few minutes.
4. Add coconut milk. Stir all together.
5. Add kale, stirring again. Place lid on and allow kale to steam. You will need to stir a few times.
6. Once kale is wilted, it’s ready to go.
7. You decide if you want to add vegan feta on top; I did, but I’m weird!

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