Thai Vegetable Peanut Coconut Curry | VegNews

Ingredients

• 6 cups carrots, sliced into half moons
• 5 cups broccoli, cut into ½-inch pieces
• 6 cups zucchini, sliced into half moons
• 4 cups onions, quartered and thinly sliced
• 2 tablespoons peanut oil
• 4 teaspoons minced garlic
• 2 tablespoons minced ginger
• 1½ cups sweet red bell pepper, large diced
• 1 tablespoon curry powder
• 1 teaspoon minced lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon Thai green chile paste
• 1 teaspoon salt
• ⅓ cup flour
• 1 cup unsweetened grated coconut
• 1½ cups fresh tomatoes, medium diced
• 1 cup roasted peanuts
• 2 tablespoons chopped fresh basil