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Ingredients
6 servings
Instructions
Step 1
Drizzle sesame oil in large frying pan (with a lid) and bring to medium heat.
Step 2
Prepare onions, garlic, ginger, and veggies.
Step 3
Add in onions and cook until they begin to look translucent, about 5-7 minutes.
Step 4
Add garlic, ginger, and curry paste and saute another 5 minutes.
Step 5
Add carrots (i like to add carrots first because they take longer to cook than the other veggies that I usually use, and I don't like them mushy.
Step 6
After another few minutes, add in the other veggies and stir well.
Step 7
Give them about 5 minutes to saute with the lid on and then add in reduced fat coconut milk (I find full fat coconut milk gives it too strong of a coconut flavor) and vegetable broth.
Step 8
Once it comes to a low boil, reduce heat to simmer 15 minutes or until vegetables are cooked through.
Step 9
Once the vegetables are done, remove from heat and add in swiss chard, stir, cover with the lid and let sit another 5-7 minutes.
Step 10
This will cook the chard without it losing its color.
Step 11
Serve with additional toppings and rice if desired.
Notes
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