Loaded with veggies, this classically-flavored curry will knock your socks off. Hubby and I made it the other night, and even though it takes a little time to prepare, it’s totally worth it!

Thrive Energy Cookbook’s Peanut Curry Rice Bowl

Ingredients:

• 1/4 cup virgin coconut oil
• 2 cups finely-chopped sweet onion (I used red)
• 1 cup peeled and diced carrots
• 1 cup diced celery (forgot to get at the store, so didn’t use — oops!)
• 2 tbsp pounded and thinly-sliced lemongrass
• 1 tbsp minced garlic
• 1 tbsp peeled and finely-chopped ginger
• 2-3 tbsp yellow curry paste (our store didn’t have, so I used red curry paste)
• 6-8 fresh or frozen lime leaves (again, not at store — so I substituted some lime zest)
• 1 large sweet red pepper, diced
• 1 large sweet green pepper, diced
• 2 cups baby bok choy, chopped
• 1 1/2 cups drained canned baby corn
• 1/2 cup smooth natural peanut butter
• 1 cup vegetable stock (I used chicken broth)
• 4 cans coconut milk
• 8-10 fresh Thai basil leaves, torn
• 1 cup toasted peanuts, chopped
• 2 tbsp cane sugar (I used 1/2 tsp agave nectar)
• 1 cup whole grain brown rice, cooked
• 1 cup bean sprouts (I omitted)
• 4 small handfuls of pea shoots, for garnish
• 4 small lime wedges, for garnish
• Our addition: Chopped chicken (for extra protein!)

Directions: 

1. In a large pot over medium heat, melt coconut oil. Add onions, carrots, celery, lemongrass, garlic and ginger; cook, stirring frequently for about 5 minutes.
2. Add curry paste and cook, stirring, until it melts and mixes with vegetables. Add lime leaves, red and green peppers, baby bok choy and corn. Cook for 3-4 minutes.
3. Add peanut butter and cook, stirring, until melted and mixed in.
4. Reduce heat to medium, then stir in stock and coconut milk. Add basil, half of peanuts and cane sugar. Bring to gentle simmer, stirring to blend in coconut milk, about 5 minutes (don’t boil or coconut milk may split).
5. Serve in large bowls over brown rice with bean sprouts layered on top. Garnish with pea shoots, toasted peanuts and lime wedges.

Here’s a look at the process: First, get chopping! Then add the coconut oil and veggies to your pot.

Next comes the curry paste and another round of veggies. This is why it’s such a deliciously, nutrient-dense meal.

After you add the peanut butter is when the magic starts to happen…

A little coconut milk, and you’ve got yourself a curry!

Once the rice is done, you’re ready to plate the meal; we added some chicken for extra protein, too.

Yes, it’s as good as it looks. Especially if you’re already a curry fan, this recipe will not disappoint.

For other awesome plant-based recipes, check out the Thrive Energy Cookbook here.