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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

Green Vegetable Curry

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
  1. In a large skillet or wok, heat oil over medium-high heat. Add curry paste and cook, stirring, until fragrant, 30 seconds.
  2. Add vegetables and cook until beans are bright green, 5 minutes.
  3. 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.

Some Notes:

  • 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!
Veggies Simmering

Veggies Simmering

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