Super Greens Curry

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It’s packed with herbs, veggies, and all the vibrant green things — blended into a silky, flavor-loaded curry base that tastes way more indulgent than it is. Think: creamy coconut, ginger, jalapeño heat, fresh basil and parsley, and a whole carton of spinach cooked right in. Add tender chicken, fluffy rice, and riced cauliflower for extra volume and comfort… without weighing you down.

It’s the kind of nourishing, feel-good bowl you’ll crave on repeat with simple steps, real ingredients, and big, bright flavor in every spoonful. Enjoy!

 

Ingredients

• 4 cups chicken broth

• 2–3 heaping cups cooked rice (basmati or jasmine)

• Cooked chicken, shredded (rotisserie works great)

• 1 sweet onion, diced

• 2 zucchini, chopped

• 4 tbsp yellow curry powder

• 1 can lite coconut milk

• 1 bag riced cauliflower (steamed)

• 3 tbsp minced garlic

• 2 tbsp minced ginger

• 4 green onions, white + green parts

• 2 jalapeños, stems and seeds removed

• 1 big handful parsley (stems are fine — it all gets blended)

• 1 big handful fresh basil (stems are fine too)

• ¼–½ cup nuts of choice (pine nuts, cashews, etc.)

• Baby spinach (1 large carton — it cooks down a ton!)

• Salt, to taste

• Soy sauce, to taste

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For garnish:

• Crushed nuts of choice

• Drizzle of olive oil

• Red pepper flakes

• Sea salt

• Fresh lemon

• Microgreens

• Sliced avocado

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Directions

1. Sauté the aromatics – Sauté spinach, green onions, garlic, and ginger until the spinach wilts. Set aside to cool slightly.

2. Cook the vegetables – Roughly chop the sweet onion, jalapeños, and zucchini. Roast until softened (or sauté). Let cool slightly.

3. Blend the green base – In a blender, combine:

   • Parsley & basil (stems included)

   • Nuts of choice

   • Cooked spinach mixture

   • Roasted onion, zucchini, and jalapeños

   • Coconut milk

   • A pinch of salt

4. Blend until smooth and vibrantly green.

5. Build the soup – In a large pot, combine chicken broth, cooked rice, and the blended green mixture. Stir in soy sauce and curry powder. Bring to a gentle simmer.

6. Add chicken & cauliflower – Stir in shredded chicken and steamed riced cauliflower. Simmer until heated through. Adjust salt or soy sauce to taste.

7. Serve & garnish – Ladle into bowls and top with crushed nuts, olive oil, red pepper flakes, fresh lemon, microgreens, and sliced avocado.