Green Curry with Okra, Eggplant, Marinated Greens and Quinoa

Sometimes I get to the point where I can not remember the last time I actually really cooked a meal! I was thinking about that last night as I made this green curry. I don’t like having any meal that is all cooked, so along side the curry I also had some raw marinated greens which worked beautifully to break up the curry and quinoa.

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Marinated Greens-

  • 1 bunch of asian greens such as bok choy or choy sum chopped finely
  • 5 kale leaves, stems removed chopped finely
  • 1/2 a bulb of fennel finely chopped
  • 1/2 an avocado cubed
  • a good handful of snow peas chopped
  • 1 teaspoon of lemon juice
  • 1 teaspoon of coconut oil
  • a pinch of good quality salt or dash of tamari

Curry Vegetables

  • 1 large eggplant cubed
  • 2 thin slices of fresh ginger diced
  • 12 okra medium sliced
  • 1 zuchhini sliced
  • 1 green bell pepper cubed
  • 2 teaspoons of good quality vegan green curry paste
  • 1/3 cup of coconut milk
  • 2 teaspoons of tamari

Additional-

  • 1-2 cups of cooked quinoa
  • lemon wedges
  • Thai basil (if unavailable normal basil is ok too)

For the marinated vegetables, place all the ingredients together in a bowl and massage well to soften the greens. Set aside while you cook the curry.

On a medium heat, cook the ginger and green curry paste in a good dash of coconut oil. Add all the vegetables and cook for a few minutes. Then add the coconut milk and cook until the vegetables are just soft- five minutes or so.

On your plates, arrange the marinated salad, the curry and the cooked quinoa.

Dress with lemon and basil.

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