Veggie Green Coconut Curry Bowls
Photos by Sara Ford
This is a great, simple meal. I have made this as a vegan version in honor of my 22 day Vegan Challenge to start the New Year. To make this non-vegan, simply add chopped organic chicken into the stir fry when you begin the recipe, and feel free to use bone broth instead of vegetable broth.
I love this as a low-carb soup. If you want it to be more filling, serve over quinoa or rice.
I am at day 14 of my Vegan Challenge. There have definitely been some pros and some cons so far. The pros are that I really enjoy how easy and fast it is to make a bunch of meals. Also, I have been eating mostly at home which has been really nice. My cons are pretty severe. I have actually gained 5 lbs in under 2 weeks which is exactly the opposite of what I was hoping to accomplish. I will be making some modifications to get me through the last week and see if I can bring some damage control to this situation. Step 1, I am giving up all carbs. Step 2, I will eat some eggs and wild fish. We shall see what my body needs from there. Today I did my morning workout and I am following it up with an evening yoga class to hope to get things flowing in the other direction. It's already interesting to try different things out on your body and see how it goes. It definitely goes to show that different things work better for different people, and we really have to find ways to listen to what our bodies need.
I have really enjoyed cooking with more vegetables and plan on continuing to have more vegetables in the fridge after this challenge happens. My goal this next week is it try to eat as many veggies as possible. (and get rid of some of those 5 lbs! Geez.)
How are your New Year's resolutions going? Hopefully you are getting better results than me. I think it is interesting to see expectations versus reality, and then be able to tweak what we really want and need from there. Apparently a Vegan diet, isn't going to give me a body like Beyonce. (damn...)
Veggie Curry Bowls
- 1 cup chopped pineapple
- 1 cup chopped mushrooms
- 1 cup chopped rainbow chard or kale
- 1 cup broccoli
- 1 cup red cabbage
- 1 red pepper, chopped.
- 1 medium sized yellow onion, chopped.
- 3 tablespoons minced ginger
For curry broth
- 2 tablespoons green curry paste
- 1 can coconut milk
- 1 cup - 1 1/2 cups vegetable broth
In a large pan, saute onions, peppers, and ginger over medium heat for 5 minutes with lid covered. Then add mushrooms and broccoli and cook another 5 minutes with lid covered, stirring occasionally. Add in cabbage, green and pineapple and stir. Now add the broth with one cup or vegetable broth to start. Bring to a boil and stir. If you think you want a little more broth at this point, feel free to add, especially if you are not serving over rice or quinoa. Simmer veggies for another 10 minutes. Serve and enjoy.
(If you want to add chopped organic chicken, do so with the onions and ginger at the very beginning.)
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