Thai Green Curry with Spring Vegetables

After four days without electricity, it was so nice to get back into the kitchen and start cooking again! Even on long days after work, I enjoy making dinner and this recipe was super tasty! For whatever reason, cooking helps me decompress, maybe because you can follow directions or veer off-course and still pull together a delicious meal.

Anything curry, is my favorite and this one has a nice mix of flavors with the coconut milk and creates enough broth or sauce to really fill your bowl. We ate it so quickly, I didn’t even get to snap a picture! Check out this recipe from Cookie + Kate! If you’re interested in trying curry and are worried that it’s too spicy – this is really mild. We like to add a little Sriracha to add a kick!

I added cauliflower that I had in the fridge and then partially cooked in the microwave. With the asparagus, spinach (and kale!) and carrots, this was such a tasty meal. Curries, like stir-frys, are extremely adaptable – use whatever veggies you have on hand and make your life just a little easier.

This is a must try recipe over brown rice – you won’t be disappointed!