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.
- 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
- 1 head of cauliflower, roughly chopped
- 3 Tbsp. sour cream or dairy-free sour cream
Optional Turkey Meatballs
- ground turkey
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.