Greek Quinoa Salad with Feta

Greek Quinoa Salad with Feta – Quinoa Salad | Healthy Eats by Jennie

This Quinoa Salad tastes so cool and refreshing, it is perfect for the Summer!  Summer is prime time for cucumbers and tomatoes.  A perfect way to enjoy those fresh summer delights are in this salad! This is also a perfect salad to make ahead of time during a food prepping session. read more

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Restaurant Style Chipotle Salsa

Restaurant Style Chipotle Salsa – Homemade Salsa Recipe | Healthy Eats by Jennie

Who doesn’t love going to a Mexican restaurant and eating their homemade salsa?!? It tastes so much better than the kind you can get in a jar. This Homemade Salsa Recipe is healthy and delicious! It also happens to be oil free (it’s so yummy, it doesn’t need any oil at all!). read more

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Thai Green Curry with Veggies and Roasted Sweet Potatoes

Thai Green Curry with Veggies and Roasted Sweet Potatoes

This Healthy Green Curry Recipe goes out to my sister Becky! Me and Becky LOVE eating Thai food together! She LOVES Green Curry! Thai curry dishes may not be the healthiest for you though. I wanted to come up with a Healthy Green Curry Recipe, that is just as delish but is also healthy. This Healthy Green Curry Recipe uses reduced coconut milk rather than the full fat version, and rather than chicken or other type of meat, loads this up with sweet potatoes and veggies. This Healthy Green Curry Recipe is delicious! Becky – I hope you LOVE this as much as I do!
Course Main Course
Cuisine thai
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 2 medium sweet potatoes cut into ½ inch cubes should be 2 cups
  • ¼ teas salt
  • ¼ teas black pepper
  • ¼ teas chili powder
  • 2 T olive oil
  • 1 cup of rice optional
  • 1 T olive oil
  • 1 red bell pepper chopped
  • 1 red onion chopped
  • 1 cup of chopped carrots
  • 4 cloves of garlic
  • 3 T green curry paste
  • 1 13.5 oz can reduced fat or light coconut milk
  • 1 ½ cups vegetable or chicken broth
  • 2 cups of fresh spinach chopped
  • ½ cup of chopped cilantro plus 1-2 T extra for topping if desired
  • ½ cup of chopped peanuts plus 1-2 T extra for topping if desired
  • Limes for garnish / serving – optional

Instructions

  1. Preheat oven to 425 degrees.
  2. In a medium sized bowl, mix together sweet potatoes, black pepper, salt, black pepper, chili powder and 2 T olive oil.
  3. Spread out contents of mixing bowl onto a baking sheet and roast for 15 minutes.
  4. Meanwhile, cook your rice (if serving over rice).
  5. In a Dutch oven or stock pot, over medium high heat, sauté the peppers, onions and carrots for 5 minutes with 1 T olive oil.
  6. Reduce heat to medium, add garlic and sauté for 1-2 more minutes.
  7. And then add curry paste, combine and cook for another minute.
  8. Add coconut milk, broth and roasted sweet potatoes, cover and simmer for 15 minutes.
  9. Remove cover and turn heat down to medium low, add spinach, peanuts and cilantro and simmer for 3-5 minutes.
  10. Portion onto bowls, over/alongside of rice, top with cilantro and peanuts, and serve with wedges of limes (optional).

Recipe Notes

This Healthy Green Curry Recipe tastes delicious leftover.

If you like it spicy, top it off with a little sriracha!

Also check out my Healthy Red Curry Recipe: Thai Red Curry Coconut Veggie Noodle Soup.

thai veggie green curry

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