Spring is here on the East Coast and while the weather is still a bit unpredictable, I’m already seeing the bright greens of Spring veggies in the market which serves as a reminder that the longer days are just moments away. I’m a sucker for bowl food. Maybe its because I’m a solo mom and so busy that one pot situations are my fav. Or MAYBE its because the bowls I create are nourishing and warming and comfort me in the ways my body needs. Whatever the reason, this dish was easy peasy and entirely delectable.
While this dish does use actual curry leaves, you could easily sub the leaves for a teaspoon or two of your favorite thai chile paste. I love the heat that the red thai chile imparted, but again, you can super sub it out for something more mild like a jalapeño or even black pepper.
Although higher in calories than most alternative milks, coconut milk is rich in healthy fats and offers outstanding nutritional benefits. (Plus, we NEED calories!!) A terrific source of magnesium, coconut milk has been linked to lowering stress and acting as an anti-inflammatory. It is also helpful in decreasing your LDL (bad cholesterol). Coconut milk is also a lovely source of plant based iron (something I need to monitor).
You will need a spiralizer for this dish. I use this one: Paderno World Cuisine A4982799 Tri-Blade Vegetable Spiral Slicer that I purchased through Amazon. It’s offered at a really terrific price and spiralizing is just another way to get innovative with your veggies (plus, it is SOOO easy).
You can serve this dish over brown rice or even quinoa for a full balance and add edamame or even tempeh/tofu for a more substantial meal.
Enjoy and Happy Eating!
- 1 tablespoon coconut oil
- 1 lemongrass stalk, smashed
- 1 shallot, minced
- 1 " piece of ginger, grated or minced
- 2 cloves of garlic, minced
- 4 curry leaves (can sub for 1 tsp of fav thai curry paste)
- 1 tsp ground mustard
- 1-2 thai red chiles (or sub with your desired heat source)
- 1 can bpa free full fat coconut milk (about 1 cup)
- 2 cups vegetable broth or water
- 1 tbs coconut sugar (or honey if you use)
- 2-3 tbs liquid aminos or soy sauce/tamari
- 2 zucchini (sprialized)
- 1 cup of peas (thawed if frozen)
- 6-8 stalks of asparagus, cut to preference
- radishes (for garnish and optional)
- prepared and cubed tofu, optional
- Set a stock pot over medium heat and add coconut oil.
- Add lemongrass, shallots, ginger, garlic, curry leaves, mustard and chiles if using.
- Saute for 30 seconds then add milk and broth/water.
- Bring to a boil then reduce to simmer.
- Add coconut sugar and liquid aminos and stir til dissolved.
- Let reduce and cook down for about 10 minutes. Taste for seasoning.
- Add zucchini noodles, peas and asparagus and cook until just tender (about 5 mins).
- Serve over rice or as is in a bowl and garnish accordingly, making sure to include ample broth in each bowl.