SO, it’s Saint Patrick’s Day today. And? I really don’t know how I’ll be celebrating. Honestly, I think I’m just going to do exactly what I always do on Saturdays: take some more time to cook something gloriously indulgent but delicious, and maybe add in an extra ab session into my morning workout. Because guys, hanging leg raises and pelvic tilts are seriously so hard. But the payments have been incredibly rewarding!
While most people are going to binge-drink and binge on golden chocolate coins today, I’ll be exposing a super green recipe for you today, as if you haven’t seen enough green, am I right? Not only is this curry gloriously green and delicious, but it contains a very secret but extremely splendid nutrient powerhouse! Have you guessed it yet? It’s good ol’ spirulina!
What is spirulina, and why is it so beneficial? This green powder is essentially a natural cyanobacterial algae that is loaded with protein, vitamin A, vitamin C, vitamin D, vitamin E, thiamin (B1), riboflavin (B2), calcium, iron, zinc, magnesium, copper, and countless more. You can read all about its health benefits anywhere on the Internet, but I found my information on this list.
Despite its impressive resume of macro- and micro-nutrients, spirulina is necessarily as “beloved” as other superfoods like acai, quinoa, or maca powder. This is because spirulina is quite the bold and acquired powder. It has a grassy aroma, strongly bitter taste, and long-lasting impact. When I opened my bag of spirulina for the first time, I basically choked because of its massively Earthy scent. However, after just one use, I fell in love. I started off with half a teaspoon for a single-serving batch of Lakanto pancakes, that I made here on my Instagram, and it turned out marvelously.
All right, I know this green curry doesn’t look incredibly appetizing due to the spirulina, but you don’t taste it at all! However, what does stand out are the savory, zingy, and lively spices in this recipe, as well as the decadent coconut milk for a perfectly sweet and creamy curry. The eggplant and spinach add in extra fiber, B vitamins, and other beneficial micronutrients, but you can add in any vegetables you like, such as bell peppers, carrots, broccoli, zucchini, onions, the list goes on. Heck, if you really wanted to, go ahead and add avocado, mango, or pineapple!
I served my curry with Explore Asian’s organic edamame spaghetti, which adds even more green to the mix, as well as a boost in fiber, protein, and iron for this meal! However, this recipe also would pair perfectly with toast, pita bread, rice, potatoes, sweet potatoes, a side salad, or any grain of choice!
- 1 pound of eggplant, cubed
- 1 pound of spinach
- 2 garlic cloves, peeled and diced
- 2 TBSP curry powder
- 2 tsp turmeric
- 1 tsp spirulina powder
- 1/4 tsp cinnamon
- 1 TBSP tamari or low sodium soy sauce
- Salt and pepper to taste
- 15 ounces of coconut milk, both light and full-fat work (approximately one can)
- 2 cups of vegetable stock
- Optional: noodles, rice, potatoes, or bread to serve with
- Set a large pot on medium heat. Spray with non-stick cooking spray or oil if necessary. Allow the bottom to become very warm.
- Add the diced garlic, stirring it around until it begins to jump off the surface.
- Immediately incorporate the eggplant with the garlic, making sure the eggplant is coated with the garlic pieces.
- Carefully add in the spinach by a couple of handfuls at a time, allowing the leaves to wilt a bit before adding in more. Mix the spinach with the eggplant thoroughly and evenly until you run out of spinach leaves.
- Once the eggplant and spinach are mostly cooked down, stir in the coconut milk and vegetable stock until even.
- Mix in the spirulina and spices.
- Cover the pot and reduce the heat to a simmer (or lowest setting).
- Allow the curry to sit for 25-30 minutes.
- Serve warm with accompaniments, or store as leftovers for up to four days.
Happy St. Patty’s Day!