I have a confession. I’ve been slacking off. Slacking off with meal planning. Slacking off with food prep. And eating some of the same meals over and over again (hint: one rhymes with Bibotle Churrito Coal). Work has been busy. Life has been busy. And I’ve been somewhat uninspired. Which is likely why it’s been a while since I shared a Meatless Monday post, and even longer since I shared a freekeh recipe (the last one was cajun shrimp freekeh) … That’s why when I cleaned out my pantry last weekend and saw the bag of freekeh AND cans of curry paste, I got excited. Inspired. I had one meal for the week planned out! Yes, I got excited over one meal … it’s the little things.
So here you go. Something easy. Quick. With leftovers! And something to hopefully inspire you for a delicious vegetarian meal!
Thai Style Green Curry Stir Fry with Freekeh
Serves 2ish (Made two dinner portions plus a lunchtime portion for me for leftovers)
Here’s what you need:
- 1 cup cooked freekeh (I used Freekeh Foods brand)
- 1 Tablespoon canola oil
- 1 clove garlic, finely diced
- 1 sweet potato, chopped into thin pieces
- 1 carrot, roughly chopped
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 cup green beens, roughly chopped
- 1/2 cup unsweetened coconut milk
- 1 Tablespoon green curry paste (I used Maesri Green Curry Paste)
Here’s what you do:
- Prepare the freekeh according to package directions. I love the Freekeh Foods original because it’s cracked freekeh and easy to prepare and takes only 25 minutes to cook. If you get the whole freekeh (not cracked) it takes a loooot longer to cook. My mom did that once. Don’t make that mistake.
- Heat canola oil in a pan on medium heat. Add in garlic and cook for about a minute. Turn up heat to medium high and toss in sweet potatoes and carrot. Cook for 3 to 4 minutes or until starts to get soft. Add in rest of veggies – onion, pepper, green beans.
- While the veggies are cooking, prepare your sauce. In a separate sauce pan, heat up coconut milk with green curry paste. Whisk together or stir with a spoon until green curry is evenly distributed and mixture is thin and light green. If you’re a fan of more spice, you can probably add in some more green curry paste, to taste. A little goes a long way! (And alternatively, if you prefer less heat to your curry you can always add in less paste or more coconut milk)
- After veggies are nearly done, about 4-5 more minutes, add in the curry sauce and toss in the freekeh. Stir everything together so that it’s heated through and the sauce is throughout. Avoid overcooking your veggies – I like mine slightly crisp and not mushy – and serve immediately.
Some questions for you:
- Have you ever had freekeh before? How did you prepare it or have it cooked?
- What’s the best meatfree dish you’ve eaten recently?
For more Meatless Monday posts, check out some of my past recipes or visit the linkups below!