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Curry is one of my absolute favourite dishes! Its quick to throw together and is an opportunity to incorporate plenty of veggies… and leftovers are great for days! Make this vegetarian or substitute (or supplement) with another protein of choice.

Ingredients

• 1/2 lb green beans
• 1 sweet potato peeled and cut
• 1 onion sliced 
• 1 can white kidney beans, drained and rinsed
• 1 can bamboo shoots, drained and rinsed
• 1 can coconut milk
• 3/4 cup water or broth
• Red Curry Paste (I use one jar of Thai Kitchen)
• 3 tbsp peanut butter
• Juice and zest of 1 lime
• 2 tbsp sugar
• 1 tbsp fish sauce (omit for vegetarian)
• 1/2 cup chopped peanuts
• Rice or quinoa for serving

Directions

1. Heat 1 tbsp of oil in large skillet or wok
2. Saute sliced onion until translucent.
3. Add the rest of the ingredients (except chopped peanuts and rice)
4. Bring to a simmer, reduce heat, and allow to cook until sweet potato is softened.
5. Serve over rice or quinoa and top with chopped peanuts

Tips

• Thai Kitchen has very clean ingredients in their red curry paste which is suitable for many restricted diets. Its also an easy brand to find.
• The thinner you cut or cube your sweet potato, the quicker it will soften.
• Quinoa is not the traditional grain to serve with curry, however it does contain more protein. Its an easy modification to increase the protein in this vegetarian dish.