Cooked - Coconut Thai Vegetable Curry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Coconut Thai Vegetable Curry

7.0

2 tablespoons Coconut Oil

2 Green Onions (thinly sliced, keep white and green part separate)

4 cloves Garlic (minced)

1 teaspoon Ginger (finely grated)

1 cup Carrots (chopped)

1 cup Broccoli (chopped)

1 cup Cauliflower (chopped)

1 cup Mushrooms (chopped)

3 tablespoons Red Curry Paste (or yellow or green) (or 3 Tbsp Thai Curry Powder)

1 (15-ounce can) Diced Tomatoes (don't drain)

2 (15-ounce cans) Coconut Milk

1 (15-ounce can) Chickpeas (drained (about 1 ½ cups))

¼ teaspoon Sea Salt (optional)

2 cups Kale or Spinach (coarsely chopped)

1 Lime (zested and juiced)

Thai basil (chopped)

Fresh Cilantro (chopped)

Extra Limes (cut into wedges)

In a 3-quart sauce pot, heat COCONUT OIL over medium heat until shimmering (about 2 minutes).
Add GREEN ONIONS (the white part), GARLIC, and GINGER. Sauté a few minutes until fragrant.
Add CARROTS, BROCCOLI, CAULIFLOWER, and MUSHROOMS. Sauté a few minutes, stirring as needed.
Stir CURRY PASTE into the vegetables and sauté until the curry becomes fragrant, stirring as needed.
Stir in TOMATOES (with juice), COCONUT MILK, and CHICKPEAS. Increase heat to HIGH and bring to a boil.
Reduce heat, cover, and simmer for about 10 minutes until warmed through, stirring as needed.
Add KALE, LIME JUICE, and LIME ZEST. Cover and simmer for a few minutes to wilt the kale.
Serve warm, garnished with GREEN ONION tops and other optional garnishes.
To store, cool completely and refrigerate for up to 5 days in an airtight container or freeze for up to 3 months (or longer if vacuum sealed).

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 111 weeks ago

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