veggie dinner

Brrrr. It’s cold and time for a fave bowl of Thai comfort and flavour.

This green curry couldn’t get any easier.

Veggies.

Potatoes.

Coconut milk.

Curry paste.

That’s it, that’s all folks!

Plus, it’s oil-free. Why, you ask?

Well, let me tell ya.

Oil is a refined and has more calories per teaspoon than any other food group out there, with minimal nutrients. For the same amount of calories in 1 tbsp of oil (120 calories), we can eat 3 cups of kale, or 4 red peppers, or 4 cups of cauliflower, or 1 cup of potatoes. When we consume 1 tbsp of oil, it takes up a tiny amount of room in our stomach, therefore, won’t do the job of telling our brain that we are full and won’t lead to satiation. So, oil makes it’s super easy to dose yourself with high-fat, nutrient-deficient calories (in other words, gain unwanted weight).

We want as many nutrients, and as much bulk per calorie as possible.

This is great! This means, if we choose the right kinds of foods (whole, un-refined, plant foods), then we can eat in absolute abundance! High fives all-around for that!

You can check out Mic the Vegan’s video all about oil.

Below, you’ll see the way to saute without using oil that gives you a great flavour and caramelization.

Benefits:

Broccoli is like a broom for your intestines. It goes in there and cleans everything up (especially in it’s raw form, but lightly cooked is amazing too. It’s packed with vitamin C and K. It’s detoxifying and anti-inflammatory. As a cruciferous vegetable it’s packed with phytonutrients and fights off cancer and disease.

Onions and garlic have organosulfur compounds that have huge antioxidant properties to ward off disease, oxidative stress and cancer.

Sprouts are the most nutrient dense things you can consume! The opposite of oil. They’re raw and live, easily digestible and packed with nutrients, vitamins and minerals.  Powerful little morsels.

Serves: 6

Time: 30 minutes

Ingredients:

• large sweet onion, diced
• 4 cloves garlic, crushed
• 2cm ginger thumb, minced
• 2 heads of broccoli, chopped
• 2 red peppers, chopped
• 1 can coconut milk
• 1 jar green curry paste (112 grams)
• 3-4 potatoes, cubed (could replace with 2 cups brown rice, cooked)
• 1 cup green peas
• sprouts for topping (mung bean, peashoots or sunflower sprouts)
• cilantro, chopped, for topping
• cashews, chopped, for topping (optional)

Directions:

1. Steam potatoes until your fork can pierce through them (about 15 minutes). On the other hand, cook up some rice if you like rice more!
2. Oil-free saute: Heat up a large, deep pan to medium. You know when it’s hot enough be doing the water test (sprinkle pan with water, and if a mercury ball forms, you’re good to go). Add onions to the heated pan. Stir frequently, until the pan is browned (about 5 minutes). Add enough water to de-glaze the pan (the onions should look brown and caramelized).
3.  Add garlic and ginger. Saute 1 minute.
4.  Add peppers and broccoli. Saute 1 minute.
5.  Add half of the coconut milk with the whole jar of green curry. Mix these liquids together with the veggies until the curry is all mixed in. Then add the rest of the coconut milk.
6. Let simmer for 5-10 minutes. Add in the potatoes and green peas for the last 2 minutes.
7. Serve it up in your favourite big bowl and top it with sprouts, cilantro and cashews.