by Meghan Swidler
Ingredients
-
2 Tbsp coconut oil
-
2 shallots, chopped
-
4 cloves of garlic, minced
-
1 large knob fresh ginger (minced)
-
3-4 Tbsp green curry paste
-
2 cans of full-fat coconut milk
-
1 tsp ground turmeric
-
1 tsp cayenne / chili flakes
-
1 Tbsp maple syrup
-
2 Tbsp coconut aminos
-
2 large sweet potatoes, chopped into pieces
-
1 head of broccoli, chopped into florets
-
3-4 heads of bok choy, chopped into pieces
-
Optional garnish: Thai basil leaves
Directions
Heat a large pot over medium-high heat. Once hot, add coconut oil, shallots, garlic, and ginger. Sauté for 2-3 minutes, stirring frequently.
Add curry paste, coconut milk, cayenne, turmeric, maple syrup, coconut aminos, and stir. Bring to a simmer over medium heat.
Add chopped sweet potato first, and let cook for 10 minutes.
Then, add bok choy and broccoli. Cover and cook for 5-10 more minutes, stirring occasionally until greens are wilted, to infuse all veggies with curry flavor. Keep at a simmer.
At this time, taste and adjust the flavor of the broth to your liking. Add more maple syrup for sweetness, coconut aminos for saltiness, and turmeric for earthiness. You can also add more curry paste for more spice and intense curry flavor.
Serve as is, or over rice, quinoa, or greens (optional)!
