Green Thai Curry Recipe | Veggie Fest

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic
• 1 tablespoon fresh ginger, minced
• 1 medium yellow onion, thinly sliced
• 3 tablespoons green curry paste
• 2 (13.5 ounce) cans full-fat coconut milk (or use light coconut milk for a low-fat version)
• ½ lime or lemon, juiced
• 1 tablespoon maple syrup
• 1 tablespoon tamari or soy sauce
• 1 (15.5 ounce) can of chickpea (swap for baked tofu if desired)
• 1 cup cauliflower florets
• 1 cup broccoli florets
• ½ red bell pepper, thinly sliced
• 1 small zucchini, sliced
• ½ cup mushrooms, thinly sliced
• Thai basil
• Lime or lemon wedges
• Chilli flakes or hot sauce
• Cashews, chopped
• Almonds, chopped