Beth's Vegetarian Thai Red Curry

• Produce

  • 1 cup Cauliflower florets
  • 1 Cilantro, fresh
  • 1 Garlic clove
  • 2 tsp Ginger
  • 1 cup Kale
  • 2 cups White onion

• Canned Goods

  • 3 (15-oz cans Coconut milk, full-fat
  • 4 tbsp Red curry paste

• Baking & Spices

  • 2 tsp Brown sugar
  • 1 Red pepper flakes
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Cooking oil, unflavored

• Other

  • 1 (15-0z can garbanzo beans, drained and rinsed (1- 425g can
  • 2 cups (475 ml sweet potatoes cut into bite-sized half moons or chunks

Found on entertainingwithbeth.com

Description

Ingredients

• 1 tbsp (15 ml) unflavored cooking oil
• 2 cups (475 ml) white onion, sliced into half moons
• 1 garlic clove, minced
• 2 tsp (10 ml) grated ginger
• 4 tbsp (60 ml) red curry paste
• 3 (15-oz) cans full fat coconut milk (3 (398ml) cans)
• 2 tsp (10 ml) brown sugar
• 1 tsp salt (5 ml)
• 2 cups (475 ml) sweet potatoes cut into bite-sized half moons or chunks
• 1 cup (240 ml) cauliflower florets
• 1 (15-0z) can garbanzo beans, drained and rinsed (1- 425g can)
• 1 cup kale (240 ml)
• Garnish:
• Red pepper flakes
• Fresh cilantro, chopped

Directions

• Heat oil in a large stock pot. Cook onions until fragrant, then add garlic and ginger. Cook for 1 minute until fragrant then add curry paste, cook stirring paste with the vegetables for 1 minute.
• Whisk in coconut milk. The full fat variety will have the cream risen to the top, no worries it will melt and combined once heated and stirred.
• Add the brown sugar and salt. Then add the sweet potatoes. Allow to cook in the curry for 5-8 mins until tender. Then add the cauliflower, garbanzo beans and kale. Cook until heated through and tender about 5 mins more.
• Transfer to a large serving tureen. Garnish with red pepper flakes and fresh cilantro.
• Serve along side of brown rice. Enjoy!