This light, healthful dish is full of flavor, and also leaves lots of room for creativity. If you prepare it, you’re not limited to the vegetables I used in my recipe. Tailor to with your favorite vegetables. You could try eggplant, broccoli, or spinach.

Because it’s a light meal, you might seek a bit more heft, like some of my family.  Ground turkey meatballs is a perfect complement to this dish. I included the meatball recipe below.

Curry Vegetable

• roasted chickpeas
• 1 can 15 oz coconut milk
• 1 tbsp green curry paste or to taste
• 1 large white sweet potato, thinly sliced
• carrots, thinly sliced
• bok choy
• kale, roughly chopped
• salt
• pepper

Cauliflower Mash

• 1 head of cauliflower, roughly chopped
• 3 Tbsp. sour cream or dairy-free sour cream
• salt
• pepper

Optional Turkey Meatballs

• ground turkey
• cayenne
• paprika
• salt
• pepper
• curry

In a skillet, pour and combine coconut milk and green curry paste. Allow milk mixture to come to a simmer, then toss in the sweet potato and carrots.

Cook for about 7 minutes or so. You don’t want the carrots and sweet potato to get to tender yet. Add in kale and bok choy and cook for about 5 minutes more.  Add in salt and pepper to taste.

Steam cauliflower just until soft. Puree the cauliflower in a food processor, then add sour cream and pulse until you reach your desired consistency.  Salt and pepper to taste. 

To plate, scoop a hefty serving of cauliflower mash into a dish and top with the curried vegetables and roasted chickpeas (or meatballs).

*This dish is great as a vegan dish. However, if you would like to add some extra protein grab about a ½ lb. of ground turkey and add in the cayenne, paprika, salt, pepper, and curry powder.  Grab about 2 oz. of meat and shape into a ball. Brown the meatballs in a light oiled skillet and cook thoroughly in an oven at 400 degrees Fahrenheit for about 20 minutes.