Thai Green Curry Rice Recipe - Forks Over Knives

Ingredients

• ⅓ cup vegetable broth
• 1 onion, cut into ½-inch cubed
• 1 red bell pepper, cut into ½-inch cubed
• 1 yellow bell pepper, cut into ½-inch cubed
• 2 cloves garlic, crushed or minced
• 1 to 2 tablespoons Thai green curry paste
• 2 cups coarsely chopped napa cabbage
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup sugar snap peas
• 1 tablespoon regular or reduced-sodium soy sauce
• 4 cups cooked long-grain brown rice
• 1 tomato, cut into ½-inch cubed
• 1 tablespoon coarsely chopped fresh Thai or common (field) basil
• 1 tablespoon coarsely chopped fresh cilantro
• 1 cup almond milk or rice milk
• 1 teaspoon coconut extract