Thai Coconut Vegetable Curry Ingredients

For the curry:

• ½ tablespoon coconut oil

• 3 cloves garlic, minced

• 1 tablespoon freshly grated ginger

• 1 large carrot, thinly sliced

• 1 small head cauliflower, broken into florets (3-4 cups)

• 1 bunch green onions, diced

• 1 (15 ounce) can coconut milk

• ⅓ cup water or vegetarian broth

• 2 tablespoons red curry paste

• 2 tablespoons natural creamy seed or nut butter 

• ½ tablespoon coconut aminos

• ½ teaspoon ground Turmeric

• ½ teaspoon ground Red Cayenne Pepper, plus more if you like extra heat

• ½ teaspoon salt

• 1 red pepper, julienned

• 1 (15 ounce) can chickpeas, rinsed and drained

• ½ cup frozen peas

To garnish:

• Fresh cilantro

• Green onion

• Chopped seeds or cashews

 

Instructions

1. Place a large deep 10 inch deep skillet or a large pot over medium high heat. Add in coconut oil, garlic and ginger and cook for 30 seconds, then add in green onion, carrot and cauliflower florets. Saute for 3-5 minute until cauliflower begins to turn a slight golden brown and onions soften.

2. Next, add in coconut milk, water, curry paste, nut butter, coconut aminos, red cayenne pepper, turmeric, and salt, and stir well to combine. 

3. Then stir in bell pepper, and chickpeas; simmer over medium-low heat for 10 minutes. Taste, and adjust seasonings as necessary. 

4. Before serving, stir in frozen peas and simmer an additional minute, then pour into bowls or divide into meal prep containers. 

5. Garnish with cilantro, green onion and chopped seeds or nuts. Super yummy brown rice or quinoa. Enjoy!