veggie coconut curry – KEHO

Ingredients

• 1 cup vegan butter
• 1-2 garlic cloves, thinly sliced or minced
• 1 piece ginger, peeled & minced
• 1 stalk lemongrass, cut into 3 pieces
• ½ green or red bell pepper, thinly sliced
• 2 scallions, thinly sliced, keep white & green parts separate
• 2 ½ tbsp vegan red curry paste
• 1 medium zucchini, diced
• 1 medium carrot, diced
• 1 ½ cup unsweetened full-fat coconut milk
• 1 cup low-sodium vegetable stock
• 3 tbsp tamari or coconut aminos
• 3 tablespoons unsweetened almond butter or peanut butter
• 5-6 white button mushrooms, sliced
• 1 tsp sea salt
• 1 cup baby spinach
• Black pepper, optional