Thai Green curry potatoes, chickpeas + greens

Usually I like to make my own sauces and such…but sometimes it pays to have a little help.

Enter…..Thai Kitchen’s Green Curry – scooped up at my local organic grocer. It’s pretty tasty – but it’s WEAK! It says spicy but I don’t know who made that desij (decision… don’t ask.)

This recipe was requested by an instagram friend and is a 100% freestyled and created by me! 🙂

What you’ll need to succeed

  • Giant Frying pan or Wok
  • Collander (drainer) to wash + drain various components of the recipe

Ingredients

  • 4-5 small-medium potatoes – cut into quarters
  • 1 Can chickpeas
  • 1 med stalk broccoli
  • 2-3 “stalks” of Kale
  • Thai Kitchen’s Green Curry – 1/2 the jar
  • 2 cups coconut or other plant based milk (approx – don’t be afraid to add more)
  • 2-3 Cloves Garlic – finely chopped, minced, pressed, whatevs….
  • A dash of curry powder
  • A dash of turmeric for colour
  • Cayenne to taste
  • Cracked Black Pepper to taste
  • 1 tsp olive oil
  • Rice (all you on this one!) – I personally made some basmati in 2/3 water and 1/3 low sodium veg stock in my rice cooker.

Instructions

  1. Toss in oil + garlic and saut̩e for a minute or two Рor until fragrant.
  2. Throw in your potatoes and fry up for another minute or two.
  3. Add a generous scoop of your green thai curry sauce – and then add some of your coconut milk until a bit soupy. (about 1 cup)
  4. Turn down, cover and allow to simmer – allow to simmer for 5-10 min
  5. Drain + Rise Chickpeas
  6. Toss in chickpeas
  7. Add a bit more of the curry paste – and then a touch more coconut milk – mix with spatula
  8. Cover it back up + let simmer for another 5 min – stirring occasionally.
  9. Add Broccoli + spices (cayenne, curry, turmeric, black pepper, or whatever you’re dashing in)
  10. Add a bit more of the curry paste – and then a touch more coconut milk – mix with spatula
  11. Cover it back up + let simmer for another 5 min – stirring occasionally.
  12. Add Kale
  13. Add remaining curry paste – and then a touch more coconut milk – mix with spatula
  14. Keep it open this time and keep an eye out – the kale will cook down in about 5-10 minutes and doesn’t need to be covered to cook quickly – try to keep it as un “soggy” as possible.
  15. Have rice ready on the place already – acting as a “bed”.
  16. You’ll know it’s done when there is hardly any liquid left at all
  17. Throw over rice, add more spice/herbs/etc on top if desired.
  18. Get ittttttt….

Serves 2-4 people (depending on how much rice you have made and how hungry you are ;-))

Recipe Originally Posted November 18/14.

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