Green Curry

I wanted a recipe that was good for people suffering from GERD but one that was also very delicious and packed with veggies. This recipe is inspired by veggieinspired.com/quick-easy-thai-green-curry-vegetables.

Marius Nicula @cook_9323006

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Ingredients

6 servings

1 inchginger, finely minced
2 stickscelery, finely sliced
1leek, sliced (I only used the white part)
1 tbsextra virgin olive oil
4-5sun dried tomatoes, coarsely chopped
1 cancoconut milk (400ml) to
1 pinchsalt
1 tspturmeric
1/4 cupfrozen peas
1/4 cupsweet corn
2carrots, finely sliced
1red bell pepper, coarsely chopped
1 cupdry chickpeas
1 cupdry mung beans
1 slicelime
1 handfulspinach
2 tbschopped roasted almonds
1 handfulparsley and/or cilantro

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Steps

1

Sauté the ginger, leek and celery in a medium skilled until softened.
2

Add the peas, carrots, sweet corn, chickpeas, tomatoes, beans, and turmeric, and cook for about 5 minutes on medium heat.
3

Add the coconut milk and bring to a boil, after which turn the heat to low. Simmer for about 15 minutes.
4

Add the juice of a quarter of a lime and stir to combine.
5

Add the spinach and cook for another 2 minutes, then turn off the heat.
6

Serve with rice or noodles, and garnish with the chopped parsley and/or cilantro.