EASY VEGETABLE RED CURRY

INGREDIENTS

• 1 small onion, diced (2 cups, 225 g)
• 4 cloves garlic, minced
• 3 tablespoons Thai red curry paste
• 1 400 ml can coconut milk (light or full-fat)
• 1 tbsp fresh ginger, minced
• 1 large or 2 small red peppers, sliced (3 cups, 290 g)
• 1 medium zucchini, sliced (2 cups, 225 g)
• 3 carrots, peeled and sliced into rounds (2 heaping cups, 350 g)
• 2 heaping cups broccoli florets
• 1 tbsp organic sugar or coconut sugar
• 2 tbsp soy sauce, gluten-free tamari or coconut aminos
• 2 tbsp fresh lime juice

INSTRUCTIONS

1. In a sauce pan, sauté the garlic and onion in 2 tbsp of water or vegetable stock. If you prefer, you can cook in 2 tsp of olive oil, avocado oil or coconut oil.
2. Add the curry paste, stir to combine and cook for 3 minutes.
3. Add the coconut milk and chopped carrots and simmer lightly over medium heat for 4 minutes.
4. Add the rest of the vegetables and stir to combine. Continue simmering for about 10 minutes until all the veggies are tender.
5. Stir in the soy sauce, sugar and lime.
6. Serve with rice or another whole grain of choice. Optional toppings include peanuts or cashews, fresh lime juice, cilantro or green onion.