What is it about the aromatic blend of curry spices and savory vegetables that lift any mood? And paired with the sweetness of coconut milk and almond butter. It’s just energizing and uplifting! I rely heavily on curry dishes for a carnival of vegetables in one dish. It’s especially lovely during a Whole 30 and 21 Day Sugar Detox.
But I must confess. I was a bit frustrated developing this recipe and almost gave up on it. You ever feel as if something is missing…something so simple yet critical? And it’s just so aggravating that you can’t decide what it is right away?
Standing over my wok watching these vegetables boil, I at least new it needed something sweet to balance. I glanced over at that coconut sugar, knowing very well a bit of sweetness is what I needed to fix this. Cheap trick and severely violating the Whole 30 rules. Time pressed on, and I had to make a decision real soon before these beautiful gifts of nature turn into mush.
Then a memory fragment resurfaced. Coconut milk! The Whole 30, and Paleo, survival! Naturally sweet and creamy and is the perfect balance for all the green curry flavors. Smooth addition, but I wasn’t quite there. I wanted something extra special. That almond butter. It’s calling me. I cannot resist it. I wondered if I added another ingredient, would I just complicate things? Or would it even be noticeable? I folded it in just to try, and wow! Perfect! Nutty, creamy, sweet, spicy, green curry!
Oh, let’s talk about curry paste from a jar. If you asked me a few months ago about spice blends, I would of snobbishly curled the corner of my upper lip and say “AS IF.” (Yea, can’t knock the 90s out of me). But truthfully, there’s nothing wrong with spice blends and curry pastes, provided there’s an absence of wacky chemcials. They’re convenient! And keep your shelves simple. I mean, I could list every several spice needed to make a green curry paste and complicate things. But why, when a good source is available. (I use this brand.)
Something as fragrant and enticing as this vegetable curry is best enjoyed slowly while savoring every bite. The sweetness and the spices fusing together over veggies are the inspiriting center of your day.
- 3 Tablespoons of Extra Virgin Coconut Oil
- 2 cups Baby Carrots
- 1 Large Yellow Onion
- 1 Tablespoon of Grated Ginger
- 1½ Tablespoon of Green Curry Paste
- 1 14 oz can of Full Fat Coconut Milk
- 1 Large Eggplant, cut into 1″ cubes
- 1 Tablespoon of Fresh Basil
- 1 cup of Water
- 4 cups of Spinach
- ⅓ cups of Almond Butter
- Heat a wok to medium high and add the coconut oil.
- Add the carrots and stir fry for about 5 minutes.
- Add the onions and cook for another few minutes until translucent.
- Add the coconut milk and curry paste and cook for another 7-10 minutes. You should be able to stab the carrots with a fork, yet feel some crunch.
- Turn the heat down to medium and add the eggplant, basil, and water and cook covered for about 5-7 minutes.
- Mix in the spinach and turn off the heat.
- Fold in the almond butter.