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WITCHES BREW VEGETABLE GREEN CURRY

What a beautifully cold and rainy October day... perfect for some warm and spicy witches brew green curry. This one is chock full of vegetables... dead man's toe and eye of newt... but you could easily add some chicken and stock to stretch it out even more. If you're not serving it right away, serve the lime juice on the side, so the green veggies don't oxidize and turn brown!!! Perfect for a witchy Hocus Pocus party or for your little trick or treaters... Happy Halloween!



INGREDIENTS

5 oz package baby spinach, separated

½ cup store-bought green curry paste

2-3 Tbsp coconut oil

1 small eggplant, ½-inch thick slices

1 orange bell pepper, sliced

2 jalapenos, sliced (or to taste, reserve some for garnish)

8 oz eye of newt (pearl onions)

8 oz cup dead man’s toe (baby carrots)

1/2 red onion, thinly sliced

8 oz green beans

2, 14 oz cans coconut milk

1 lime juiced, plus more lime cut into wedges to serve

1 cup basil leaves, torn

Black wild rice, to serve

Salt, to taste

Bring a small pot of water to a boil, add about 2 cups spinach and cook until wilted, about 30 seconds. Using tongs, remove to a strainer to dry and press to drain excess liquid.

In a food processor or blender, add blanched spinach, curry paste, and a couple tablespoons of water. Puree until smooth and set aside.


In your cauldron, or large, heavy-bottomed pot, heat coconut oil over medium-high. Add eggplant in an even layer, season with salt and cook until lightly browned on all sides, about 5 minutes. Add remaining veggies, season with salt, and saute until slightly browned, about 4 minutes. Add coconut milk and curry mixture, bring to a boil, then lower heat to a simmer. Cover and cook until the vegetables are tender, 10 to 15 minutes. Add remaining spinach and basil. Stir to wilt and remove from heat. Season to taste with salt and add the juice of a lime. Serve immediately over cooked black rice. Garnish with more jalapeños and a lime wedge, if desired.


*Note: If you're not serving immediately, keep lime juice out until you're ready to serve or serve wedge on the side.

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