I don’t really put too much stock in New Year’s resolutions. But there’s something about January that makes me wanna clean up my act and brush up on some life skills. This year, my thoughts went to takeout. The truth is, I order too much of it. When I’m tired and stressed and hungry and yes (sometimes) lazy, the siren song of Seamless feels almost irresistible. But asking someone else to cook my food all the time isn’t an ideal choice. After all, it’s cheaper, healthier, better for the environment (all that packaging really adds up!), and sometimes even quicker to make what I’m craving for myself. So that’s what I’ve been endeavoring to do—less takeout, more home cooking with leftovers for lunch.

To that end, I gravitated toward this delicious Bangkok Curry recipe from Lindsay S. Nixon’s new book Happy Herbivore: Light & Lean because it reminded me of all those Thai delicacies hanging out on my delivery apps’ “Favorites” list. When I took it for a spin, I found I needed a little more veggie broth than the ½ cup recommended, but the rest of the instructions worked like a charm. Dig in and feel fancy for whipping up a dish that delivers complex Asian flavors without a lot of effort:

Bangkok Curry

Serves 2

Gluten-free, Quick, Budget, Pantry

 String beans and sweet potatoes show up in this Thai delight, creating a new stir-fry experience. For a fuller meal, add cubed tofu and serve over brown rice.


1 c green beans

1 sweet potato, peeled and sliced or diced

½ c low-sodium vegetable broth

1 tbsp minced fresh ginger

2–3 garlic cloves, minced

2 green onions, sliced

dash red pepper flakes (optional)

1 red bell pepper, seeded and sliced

1– 1 ½ tsp mild yellow curry powder

1 c light coconut milk

1 tsp low-sodium soy sauce or gluten-free tamari

1 tbsp sweet red chili sauce

1–2 tbsp fresh basil, minced

lime wedges (garnish)


Trim green beans and cut in half if they are long; set aside. Slice sweet potato into 1⁄8–1⁄4-inch thick rounds, or cube, and set aside. Line a large skillet with a thin layer of broth and sauté ginger, garlic, green onions (reserving some dark green parts for garnish), and a dash or pinch of red pepper flakes, if using, until water has evaporated and garlic is golden, about a minute. Add more broth to line the bottom, plus the green beans, sweet potato slices, bell pepper, and 1 tsp curry powder, stirring to combine and coat veggies. Cover, bring to a boil, then reduce heat to medium and simmer until potatoes are fork-tender and pepper soft, but still crisp, about 3 minutes (add splashes of broth if necessary). Add coconut milk, soy sauce or tamari, and sweet red chili sauce, and stir. Taste, adding more curry if desired. Heat for about a minute over low, then add basil and stir. Heat for another minute (until thoroughly warm) and add green onion and lime wedge garnish.


Chef’s Notes

For a lower-fat version, use nondairy milk with a drop or two of coconut extract instead of coconut milk.

If you want to use frozen green beans, add them at the end and cook for another minute or so until they are warm, but still crisp.


Reprinted from Happy Herbivore Light & Lean: Over 150 Low-Calorie Recipes with Workout Plans for Looking and Feeling Great by Lindsay S. Nixon.  Copyright © 2013. Used with permission from BenBella Books, Inc.





Tagged in: vegan recipe, Vegan, Lindsay Nixon, Happy Herbivore, Bangkok Curry   

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