Thai Yellow Curry With Fresh Veggies

Ingredients

For the Garnish

• 2 Tbsp Coconut Oil
• ¼ cup Red Skin Spanish Peanuts
• ¼ cup Sweet Garden Peas
• ½ cup Sweatened Coconut Flakes
• Cilantro Optional

For the Curry

• 2 Tbsp Coconut oil
• 1 tsp Cumin Seeds
• 1 tsp Ginger grated
• 1.5 cup Cauliflower Florets
• ¼ cup Snow Peas Optional
• 2 cups Broccoli Slaw
• 2.5 Tbsp Yellow Curry Powder Adjust to your spice tolerance
• 1.5 tsp Salt
• ½ tsp Cumin Powder Optional
• 3.5 cup Coconut Milk
• ½ cup Water

Instructions

Prepare the Garnish

1. Start by preparing the garnish. In a medium pan, add all the ingredients (except the cilantro)
2. Saute for about 2 minutes on medium heat, making sure that you don’t brown the coconut
3. Remove from heat and set it aside

Prepare The Curry

1. In the same pan, add the oil, cumin seeds, ginger and cauliflower florets
2. Saute on medium heat for about 5 minutes until the cauliflower florets are slightly brown
3. Add the remaining ingredients, except the coconut milk and oil
4. Let them saute on medium heat for 5 minutes, stirring occasionally
5. Add the coconut milk and water
6. Turn the heat down slightly and let it simmer for 25 minutes
7. Turn off the heat, add the sauteed garnish and cilantro
8. Serve immediately