Green Curry With Spring Veggies

Taking advantage of the amazing produce in season to make this delicious Green Curry with Spring Veggies.

Ingredients

• 1 cup jasmine rice
• 2 Tsp coconut oil (or vegetable oil)
• 1 Onion, chopped
• 1 Tbsp ginger, minced
• 2 Cloves garlic, minced
• ½ Bunch asparagus, sliced
• 3 Carrots, sliced on the diagonal
• ½ Cup cherry tomatoes, halved
• ½ Cup peas
• 1 Can chickpeas, drained & rinsed
• 2 Tbsp Thai green curry paste
• 1 Can coconut milk
• 1 Tsp sugar
• 2 Cups baby spinach, roughly chopped
• Juice from ½ lime
• 1 Tbsp soy sauce
• Chopped cilantro to garnish

Directions

1. Cook rice. Set aside.
2. Heat oil in skillet. Cook onion, ginger and garlic until fragrant, about 3 minutes. Add carrots and asparagus. Cook for 3 minutes. Add chickpeas and curry paste. Stir and cook for 2 more minutes.
3. Add coconut milk and sugar. Bring to light boil then reduce to simmer for 5 to 10 minutes.
4. Once veggies are tender, add peas, tomatoes and spinach. Cook until spinach is wilted.
5. Remove curry from heat. Stir in soy sauce and lime juice. Serve on rice topped with cilantro.
6. *Makes 4 servings