So for those who were lucky enough not to be around me the past few weeks, you won’t know that I have decided to give Veganism another try. Megan came to me with the idea, so the two of us are going in on it together for a new 30-day challenge. I know, it’s been awhile.
I’ll get more into what it will be like to go without meat or dairy for a month in another post, but I wanted to at least brag that I made it through one dinner (lunch was another story, for another day).
Green Vegetable Curry, Everyday Food
- 2 t. vegetable oil
- 3 T. green curry paste (one with NO FISH SAUCE if you want this to be vegan)
- 1/2 lb. shiitake mushrooms, stems trimmed, halved
- 1/2 lb. green beans, trimmed and cut in half crosswise
- 4 heads baby Bok choy, halved lengthwise
- 1 red bell pepper, cut into 1-inch pieces
- 13.5 oz. unsweetened coconut milk
- cooked jasmine rice, for serving
- 1/2 c. fresh basil leaves, torn if large
- In a large skillet or wok, heat oil over medium-high heat. Add curry paste and cook, stirring, until fragrant, 30 seconds.
- Add vegetables and cook until beans are bright green, 5 minutes.
- Add coconut milk and bring to a boil. Reduce hat and cook at a rapid simmer until beans are crisp-tender, 8-10 minutes. Serve with rice and top with basil.
- The vegan version of this wasn’t as filling as I am normally used to, so I would recommend a side dish, or adding in more complex proteins like tofu or eggplant.
- Even for the non-vegans–this was a pretty quick and painless recipe–it took 30 minutes tops!