The temperatures are sinking and it’s getting colder outside. The time for cozy sweaters and comfortable evenings with hot chocolates is coming. Finally! Isn’t it one of the best times of a year? I do believe so (at least when you don’t have to go outside)! But also when it’s not warm outside you want to have something warm on the inside and you can best get this with a warm, comfortable dish.
A big bowl of pasta, some good soup, a pot roast or even a curry. I love a good curry at this time of the year, especially when it’s spicy, it really gets me warm and makes me have a comfortable feeling. But I don’t only love curries in the winter to be honest, they are one of my favorite dishes of all. They are so flavorful, versatile and super nutritious. With a hearty side such as rice, quinoa or naan they make a perfect balanced meal.
Also, I really love the different colors you can have when making curries. It feels like eating the rainbow and they are all the same but different in flavors at the same time. You can make them spicy, mild or without any spice at all, you get basically add whichever vegetables you like, and eat it with whatever side you like.
In this Curry I added three different greens as I think especially in this time of the year when comfort meals are in focus, it is hard to get all the veggies in an eat balanced meals. The great thing with veggies in curries is, that even if you don’t like the taste of a single vegetable a lot, it won’t matter that much since they are going to absorb a lot of the flavor of the curry paste. So you can be generous with the vegetables you add in. Just be careful, since they might have different cooking times.
As a protein source I used chickpeas in this recipe because I decided to go for a vegan version. But again, it is very versatile. If you want a meaty version you can add in chicken, lamb, or beef, if you are craving fish, feel free to add salmon, mixed fish, or prawns or if you want to go for something plant based but don’t like chickpeas it don’t have them in hand, it works great with tofu too. Since the chickpeas are already pre cooked I add them at the end, but if you use something like chicken that is not cooked beforehand, make sure to add it before the vegetables so it will get completely cooked through.
I like to serve mine with a side or rice but really any carb works. This curry is really great for meal prep too, I actually believe that it intensifies the flavor of you keep it in the fridge for one or more days. I also like this dish as a weeknight dinner because it is really simple and quick when you don’t feel like cooking after a long day. I hope that you will enjoy it and I would love to see it if you recreated to be sure to tag me with @uneptcuisiniere or with #unepetitecuisiniere on Instagram and leave a comment!
Super Green 20-Minute Curry
A great comforting dish for any weeknight dinner or as a perfect meal prep dish. Warming, nourishing and super delicious! The best part? – It only takes 20 minutes!
What you will need
- 100 g rice
- 200 ml water
- 1 tbsp oil
- 50 g green curry paste you can use homemade or storebought ones, whichever you prefer or have on hand
- 150 g Brussel Sprouts
- 200 g Cauliflower
- 1/2 Zucchini
- 200 ml Light coconut milk
- 100 ml water
- 100 g canned chickpeas rinsed
- 2 handful spinach
- Cilantro for garnish
That is how it works:
In a pot add the rice along with 200ml of water and a generous amount of salt. Bring it to a boil and then reduce to a very low simmer and cover with a lid. Let it simmer for about 12-15 minutes without lifting the cover.
Meanwhile half the brusselsprouts, and cut both the zucchini and cauliflower into small chunks. In a non-stick pan heat up the oil. Once hot add the curry paste and gently stir until it is all combined with the oil. When adding the paste before the vegetables the flavors get even more intense.
Next, add the veggies except the spinach. The zucchini has a slightly shorter cooking time, so if you do not want it to get extra soft then add it maybe 3-4 minutes later. If you do not mind or actually like it, as I do, just add it now with the brussel sprouts and cauliflower.
Fry them for about 3 minutes then pour the coconut milk and the water on top. Stir until the curry paste from the veggies and the sauce is well combined. Let this simmer for about 8 minutes and then add in the precooked chickpeas and the spinach. The greens will wilt down so do not worry if they seem huge at first! Let it all simmer for another 5 minutes. Salt it if necessary, this depends on your curry paste.
By now the rice should be done too. Fluff it up with a fork so it gets nice and soft. Seperate it onto the plates and add the curry too! Top it with a little cilantro and some crushed peanuts if wanted.
Serve and enjoy!
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