vegetable red thai curry in a hurry

Hearty, healthy, and filled with flavor.

Ingredients

2 tbsp Thai curry paste (green, red, or yellow)

2 tbsp coconut oil or olive oil

1 14 oz can of coconut milk

3/4 cup water

1 cup vegetable broth

1-2 cups of basmati rice

1 tbsp coconut aminos or tamari

thumb of ginger, chopped

4 cloves of garlic, chopped or minced

1 large or 2 medium sweet onion

3/4 eggplant, quartered

1 red bell pepper, cut and sliced

1 medium zucchini, sliced twice

1-2 sweet potatoes, peeled, quartered

1 stock broccoli, cut

2 handfuls of leafy greens (spinach, kale, chard, collard)

cilantro

Instructions

1. Warm a large pot over medium heat. Once it’s hot, add the oil. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously. Add the onion and bell peppers. Sprinkle with salt and cook, stirring often. 

2. When the onion has softened and has turned translucent, about 5-8 minutes, add the bell pepper and zucchini. Stir and cook for 5 minutes. Until zucchini appears halfway cooked. Then add in the sweet potato and Thai curry paste. Stir until well-combined

3. Toss broccoli into the pot and pour in the coconut milk, vegetable broth, and, water. Bring the mixture to a simmer over medium heat for 20-25 minutes. Reduce heat as necessary to maintain a gentle simmer. 

4. In the meantime, begin cooking the rice according to instructions.

5. Add in leafy greens and cover. stir. Then pour in rice vinegar, tamari sauce, and cilantro. 

6. Top with Chili flakes.

   Note: Any and all vegetables can be subbed out or in. Anything goes here!