Green Bean, Potato, and Pea Curry
If you skip the rice, this curry is actually very light, despite the decent dose of potatoes! Green beans, peas and coconut milk infused with quality store-bought green curry paste. Garnish with cilantro and red chili for a special and satisfying meal. This curry is fantastic for the freezer.
Serves: 6
Container: you will need 6 airtight containers
Time: approximately 30 minutes
Nutritional info per serving:
- Calories: 460
- Fat: 26 grams
- Protein: 11 grams
- Carbs: 47 grams
Ingredients:
- Olive oil
- 4 garlic cloves, finely chopped
- 1 onion, finely chopped
- 4 tbsp. store-bought green curry paste
- 5 large potatoes, cut into cubes or chunks
- 2 cups frozen green beans
- 2 cups frozen peas
- 1 cup (8fl oz.) chicken or vegetable broth
- 3 cups (24fl oz.) coconut milk
- Salt, to taste
Method:
- Drizzle some olive oil into a large pot or pan and place over a medium heat.
- Add the garlic, onions and curry paste, stir to combine and leave to sauté for a couple of minutes until the curry paste is fragrant.
- Add the potatoes, beans, peas, broth and coconut milk to the pot and stir to combine, add a pinch of salt to season.
- Allow the curry to boil for approximately 20 minutes or until the potatoes are soft but not mushy.
- Leave to cool before dividing between your 6 containers, covering and placing into the fridge or freezer.
