Thai Red Vegetable Curry

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Bell pepper, orange
  • 2 heads Broccoli
  • 1 (8 ounce package Button mushrooms, white
  • 2 Carrots
  • 1 Cilantro
  • 4 Garlic cloves
  • 1 tsp Ginger
  • 1 Lime, Juice of
  • 1 Onion
  • 1 (10 ounce package Snap peas

• Canned Goods

  • 2 (14 ounce can Coconut milk
  • 4 tbsp Thai red curry paste
  • 1 (5 ounce can Water chestnuts

• Baking & Spices

  • 1 tsp Paprika

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 3 tsp Coconut aminos

Found on myheartbeets.com

Description

Ingredients

• 1 tablespoon coconut oil
• 1 onion, diced
• 4 garlic cloves, minced
• 1 teaspoon grated ginger (or 1 inch ginger, minced)
• 4 tablespoons Thai Red Curry paste
• 1 (8 ounce) package white button mushrooms, sliced
• 1 orange bell pepper, sliced
• 2 heads of broccoli, cut into florets
• 2 carrots, cut into coins
• 1 (10 ounce) package snap peas, trimmed
• 1 (5 ounce) can water chestnuts
• 1 (14 ounce) can coconut milk
• 1 (14 ounce) can coconut cream
• 3 teaspoons coconut aminos
• 1 teaspoon paprika
• Juice of 1 lime
• Cilantro, optional

Directions

• Melt coconut oil in dutch oven or heavy pot over medium heat.
• Add the onions and saute for 5 minutes, or until soft.
• Add the ginger, garlic and curry paste and stir for 30 seconds.
• Add the mushrooms, bell pepper, broccoli and carrots and stir-fry for 3-4 minutes or until the vegetables are coated with the curry paste.
• Cover with a lid for for 5-7 minutes, or until the vegetables soften.
• Add the snap peas, water chestnuts, coconut milk, coconut cream, coconut aminos, paprika and lime juice. Stir until well combined.
• Garnish with cilantro if desired, and serve.