Mains
Green curry paste can get a little fiery, but don’t be afraid to give this udon curry a go. Served with chewy udon noodles, it's an easy vegan dinner that's packed with flavor.
Servings: 2
Time: 35 mins
Heat a deep skillet on medium-high heat, then add in 3-4 tbsps of coconut milk. When the milk starts to bubble, add the curry paste, garlic, ginger, lemongrass, and cilantro stems. Fry for 3 mins, stirring gently, deglazing with a bit more coconut milk if needed.
Add the rest of the coconut milk, basil, cilantro leaves, soy sauce, and coconut sugar. Mix the curry well, and then blend with immersion blender until green and vibrant. Cook on medium-high heat until it reaches a boil, then cook for 4-5 minutes until it thickens.
Serve with udon noodles, garnished with basil.
Good bread, ripe berries, and goat cheese, sweetened with honey. Make it as an appetizer for a seasonal get-together, or just eat it for dinner on a warm evening.
These Chicken Sausage Greek Bowls combine grains, veggies, and protein for a bowl as bright and beautiful as the Greek Isles in July. Portion them out, and lunch prep for the week is done.
Taco Soup is a weeknight crowd-pleaser that uses the spices that you have hanging in your pantry. A few cans of beans, tomatoes, corn, and a pound of ground meat come together for a quick and filling dinner.