Vegetarian Green Coconut Curry Recipe

Did you just read the title of this post and think, “What the heck is that?”  If not, then you’re a better foodie than me because that’s the reaction I had when I got last week’s food shipment from Blue Apron. I’ve now received 2 shipments of food from them and so far am enjoying my experience trying new recipes with all the ingredients shipped fresh to my front door! Each week they send enough stuff to make 3 meals for 2 people. The most recent recipe I made is their Vegetarian Green Coconut Curry Recipe.

Vegetable Green Coconut Curry RecipeI’ve never cooked with coconut or curry so this dish was an adventure for me. But that’s the whole point of joining Blue Apron’s program. It forces me to try new foods and they have tons of great cooking tips on their website.


Blue Apron Meals in a BoxThe food comes shipped in a box like this, fully insulated with ice packs to keep the meat cold if you’re not home when it arrives. Blue Apron provides info on how to recycle the boxes so there’s not excessive waste in the landfill.


Cooking Ingredients from Blue ApronGreens are packed in individual bags and the recipes come on glossy cards so you can save them. I’m probably going to 3-hole punch them and stick ’em in a binder for future use. Each recipe card provides the calorie count per serving, too.


Sauteing Garlic and ScallionsFor the Vegetarian Green Coconut Curry recipe, you start by sauteing garlic and scallions in just a bit of extra virgin olive oil. The aroma is wonderful (unless you don’t like garlic).


Sweet Potatoes and Onion SauteThen you add the sweet potato. While this is cooking, you’ve got a pot of jasmine rice boiling.


Vegetarian Green Coconut CurryAdd some Chinese long beans, chopped cashews, and a few other things and you’ve got the makings of a Vegetarian Green Coconut Curry Recipe. You’re supposed to garnish with cilantro but neither hubby nor I are fans of that spicy green herb. This dish tasted better than I thought it would. I enjoyed the slightly sweet taste of the coconut milk and wish I’d added a bit more curry to punch it up a bit.


Vegetarian Green Coconut Curry

4 Ounces Chinese Long Beans, cut in 2-inch pieces
2 Cloves Garlic, peeled and minced
2 Tablespoons Whole Cashews, roughly chopped
1 1-Inch Piece Ginger, peeled and minced
1 Bunch Cilantro
1 Lime, peel and mince peel into zest (about 2 tsp)
1 Yellow Onion, peeled and thinly sliced
1 Scallion, narrowly sliced on a diagonal – separate white from green parts
1 Sweet Potato, peeled and diced
3/4 Cup Jasmine Rice
2 Tablespoons Green Curry Paste
1 13.5-Ounce Can Unsweetened Coconut Milk
2 Teaspoons Soy Sauce

In a small pot, combine rice, a big pinch of salt, and 1¼ cups of water. Heat to boiling on high, cover and reduce heat to low. Simmer 11 to 13 minutes. Remove from heat and fluff finished rice with a fork. Set aside in a warm place.

In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add minced garlic, ginger and white parts of the scallion and cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add as much of the green curry paste as you’d like, depending on how spicy you’d like. Cook, stirring frequently, 1 to 2 minutes, or until the curry is toasted and aromatic.

Add another teaspoon of oil, the onion and sweet potato; season with salt to taste. Cook, stirring frequently, 4 to 6 minutes, or until onion has softened. Stir in coconut milk, lime zest, soy sauce and 1½ cups of water. Cook 8 to 10 minutes, or until the sweet potato is cooked through and tender when pierced.

While vegetables cook, heat a small, dry pan over medium until hot. Add the chopped cashews and toast for 1 to 2 minutes, or until lightly browned. Add the long beans to the pot of curry and cook 1 to 3 minutes, or until beans are tender, but still slightly firm. Remove from heat and stir in the juice of 2 lime wedges. Divide the rice and vegetable curry between 2 bowls. Garnish with the toasted cashews, cilantro leaves, green parts of the scallion and the remaining lime wedges.


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  1. Therese Haas says:

    Funny you just brought that up. A few weeks ago my sister sent me the site. I was all gun ho! Where do I sign. With our weird schedule this would be a god send. Hubby is very particular about cooking. He has to have a recipe and I better have all the ingredients. I cant tell you how many times I had to re-write a recipe substituting what I didn’t have LOL. But alas it was not feasible for me. Did you know,even if you do not sign up to get boxes you can have them send you recipes weekly?

  2. This is definitely new to me. Do they send just enough spice for the recipe or is there extra? I’m kinda on the fence with cilantro. I like a little bit in salsa. I’ve not tried it anywhere else. This Blue Apron sounds fun Jennifer. Looking forward to the next one.

  3. This one is too spicy for me, at least I think it is, but that is the point I guess…to try new things. The rest of my family would not doubt like it though. Great fun to see what they send you each week. Happy Easter.

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