coconut green curry with roasted brussels sprouts

We love curry. Simple as that. It has a world of flavor, and with loads of impressive greens and filling ingredients, you really can’t go wrong with this recipe.

*For the printer-friendly version with nutrition facts click the following link: COCONUT GREEN CURRY WITH ROASTED BRUSSELS SPROUTS

COCONUT GREEN CURRY WITH ROASTED BRUSSELS SPROUTS

vegan, gluten free, dairy free

Recipe by Jentry Lee Hull

Yields 6 servings

Prep time: 15 minutes

Cook Time: 1 hr 10 minutes

You’ll need:

• Yellow onion

• Garlic

• Ginger Root

• Lime

• Coconut Milk

• Green Curry Paste

• Maple Syrup

• Chickpeas

• Brown Jasmine Rice

• Sweet Potatoes

• Cilantro

• Cashews

• Brussels Sprouts

• Salt

• Red Pepper Flakes

• Sriracha

• Coconut Oil

• Neutral oil (Avocado)

INGREDIENTS

• 2 medium sweet potatoes/yams (I used Japanese yams)

• 1 Lb Brussels Sprouts, trimmed and cut into quarters

• 1 Tbsp neutral oil (I recommend avocado oil)

• 1/2 tsp Pink Himalayan Salt

• 1 tsp Red pepper flakes (sub with freshly ground pepper if preferred)

• 1/2 yellow onion, small dice

• 1 tsp virgin coconut oil

• 1 thumb-sized piece ginger root, skin removed and minced

• 4 cloves garlic, finely minced

• 2, 13.5oz cans coconut milk (I recommend 365 Whole Foods Organic; I used one light and one full fat)

• 1 full jar Green Curry Paste (I recommend Thai Kitchen)

• 1 Tbsp Maple Syrup

• 1 1/2 cups (1, 15oz can) chickpeas, drained and rinsed

• 1 Lime, juiced

• 2 cups Brown Jasmine Rice (I recommend Lundberg)

METHOD

• Roast Potatoes:

  • Preheat oven to 450 °F

  • Line a baking sheet with silicon mat or parchment paper.

  • Scrub, rinse, and shake dry sweet potatoes/yams. Place onto lined baking sheet and roast for about 50 minutes, turning halfway through. Roast plain – no oil needed.

  • Pierce center with knife or fork to test doneness.

  • Roast Brussels Sprouts:

    • Once potatoes are baked, change oven heat to 425 °F.

    • Trim Brussels sprouts (remove stems) and cut each one, lengthwise, into quarters.

    • In a mixing bowl, toss Brussels with oil, salt, and pepper.

    • Transfer to a lined baking sheet and roast for 10-12 minutes, or until Brussels are crispy on the edges.

    • Remove from heat.

    • Meanwhile, make curry and cook rice:

    • For Curry:

      • In a large pot over medium heat, sauté diced onion in coconut oil for about 5 minutes.

      • Add ginger and garlic, and sauté for another minute, being careful not to burn the garlic.

      • Pour in coconut milk, along with green curry paste, and stir until well-combined.

      • Add chickpeas + maple syrup.

      • Reduce heat to low, partially cover, and let simmer for 15 minutes, stirring occasionally.

      • After 15 minutes, stir in lime juice and let simmer for another minute or so.

    • For Rice:

      • Cook 2 cups dry rice according to directions.

    • Once potatoes and Brussels are roasted, the curry has simmered until it’s thick and creamy, and the rice is cooked, it’s time to serve.

    • Cut roasted potatoes in half, transfer to a serving bowl along with rice, and top with curry and roasted Brussels sprouts.

    • Garnish with fresh cilantro and a few cashews, and enjoy.

    • Store leftovers in an airtight container for up to 5 days.

spreading out all of your ingredients not only gives you a better lay of the land, it also gets you into the zone.

Those dreamy brussels. Hated them as a kid. Now I’ve transformed into a greens-eating machine

This is your mise en place. Your set up. This is where you lay the foundation of a good meal that’s straight to the point. Rinse, trim, and chop. Make sure you have bowls out for each item and a quality knife. I love this Benchusch Professional 8-Inch Chef Knife. It’s well-made, has a nice weight to it and it’s very well priced.

It’s all about the crispy factor. Roast Brussels until crisp, aromatic and perfectly tender. (about 10-12 min).