Recipe

Ingredients

  • 1-2 Tbsp Olive Oil
  • 1 small yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 Tbsp fresh ginger, grated
  • 1 red bell pepper, thinly sliced into 2 inch slices
  • 1 yellow bell pepper, thinly sliced into 2 inch slices
  • 2 medium carrots, peeled and cut into matchsticks
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 1/2 Tbsp Thai red curry paste
  • 1 15-oz can full fat coconut milk
  • 1/2 cup water
  • 2 cups thinly sliced kale or spinach
  • 2 medium roma tomatoes, diced
  • 2 Tsp puremaple syrup
  • 1 Tbsp low sodium soy sauce
  • 1 Tbsp fresh lime juice (about 1 lime)
  • 4 cups cooked white or brown rice

 

Cooking Directions

  1. Prepare all of the vegetables and have them close by before you heat the pan. Cook rice according to package instructions.
  2. Heat 1-2 tablespoons olive oil in a large skillet over medium high heat. Once it is warm, add the chopped onion and cook, stirring often, until the onion is transluc
    ent, about 3 minutes. Add the garlic and ginger and cook for 30 seconds.
  3. Now add the bell peppers, carrots, broccoli and cauliflower. Continue to cook, stirring frequently, for about 2-3 minutes.
  4. To the pan, add the red curry paste, coconut milk, and water. Stir well for a few minutes, until the curry paste is dissolved in the liquid. Now add the kale/spinach and stir it in. Bring to a simmer, then lower the heat and cook covered for 5-10 minutes, until the vegetables have softened.
  5. Stirin the chopped tomatoes, pure maple syrup, soy sauce and fresh lime juice. Remove from heat.
  6. Serve immediately with cooked rice.

 

Recipe courtesy of https://www.noracooks.com/red-thai-curry-vegetables/.