Red Thai Curry Vegetables | Recipe Cart

Ingredients

• 1-2 tablespoons olive oil
• 1 small yellow onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, thinly sliced into 2 inch slices
• 1 yellow bell pepper, thinly sliced into 2 inch slices
• 2 medium carrots, peeled and cut into matchsticks or small rounds
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 2 1/2 tablespoons Thai red curry paste
• 1 15-oz can full fat coconut milk
• 1/2 cup water
• 2 cups thinly sliced kale OR spinach
• 2 medium roma tomatoes, diced
• 2 teaspoons pure maple syrup
• 1 tablespoon low sodium soy sauce (tamari for gluten free)
• 1 tablespoon fresh lime juice (about 1 lime)
• 4 cups cooked white or brown rice
• Optional: Sriracha hot sauce, fresh chopped basil or cilantro