What’s more heart warming and soul satisfying than a beautiful curry. This Red Thai Curry is Vegan friendly and made with nutrient dense ingredients to satisfy your taste buds and nourish your body.
Ingredients:
1-2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 medium carrots, peeled and cut into thin slices
1 cup broccoli florets
1 cup cauliflower florets
2 1/2 tablespoons Thai red curry paste
1 15-oz can full fat coconut milk
1/2 cup water
2 cups thinly sliced kale
2 medium tomatoes, diced
2 teaspoons maple syrup
1 tablespoon tamari for gluten free
1 tablespoon fresh lime juice
4 cups cooked rice or quinoa
Method:
Prep the veg, and cook your rice or quinoa according to instructions.
Heat 1-2 tablespoons olive oil in a large skillet over medium high heat. Add onion until translucent, about 3 minutes. Add the garlic and ginger and cook for 30 seconds.
Add the bell peppers, carrots, broccoli and cauliflower. Continue to cook, stirring frequently, for about 2-3 minutes.
To the pan, add the red curry paste, coconut milk, and water. Stir well for a few minutes, until the curry paste is dissolved.
Now add the kale and bring to a simmer, then lower the heat and cover for 5-10 minutes, until the vegetables have softened.
Stir in the chopped tomatoes, pure maple syrup, soy sauce and fresh lime juice. Remove from heat.
Serve while hot with your choice of rice or quinoa.
Serving suggestion: Garnish with coconut chips or almond flakes.
