Vegan Thai Curry

Ingredients

Coconut oil

2 tablespoons

Red curry paste

2-3 tablespoons (adjust to taste)

Garlic

3 cloves, minced

Ginger

1 tablespoon, grated

Onion

1 medium, sliced

Bell peppers

2, sliced (any color)

Carrots

2, sliced

Zucchini

1 medium, sliced

Broccoli florets

2 cups

Coconut milk

1 can (13.5 oz)

Vegetable broth

1 cup

Soy sauce

2 tablespoons

Lime juice

2 tablespoons

Maple syrup

1 tablespoon

Salt

to taste

Fresh basil leaves

1/4 cup, torn

Fresh cilantro leaves

1/4 cup, chopped

Cooked rice or noodles

for serving

Instructions

1. In a large pan, heat the coconut oil over medium heat until melted.
2. Add the red curry paste, minced garlic, and grated ginger to the pan. Sauté for 1-2 minutes until fragrant.
3. Stir in the sliced onion, bell peppers, carrots, zucchini, and broccoli florets. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Pour in the coconut milk and vegetable broth, stirring well to combine all ingredients.
5. Add the soy sauce, lime juice, and maple syrup. Season with salt to taste, and bring to a gentle simmer.
6. Let the curry simmer for 10-15 minutes, or until the vegetables are tender and the flavors have melded together beautifully.
7. Remove from heat and stir in the fresh basil and cilantro leaves just before serving.
8. Serve the Vegan Thai Curry over cooked rice or noodles, and garnish with extra herbs if desired.