Vegetable Red Curry

Ingredients

• 1 Tbsp coconut oil
• 1 large red onion, chopped
• 2 1/2 Tbsp Thai red curry paste
• 500 ml Pureharvest Coco Quench
• 400 ml full fat coconut cream
• 2 cm fresh ginger, finely diced
• 1 large carrot, finely sliced
• 1 medium red capsicum, finely sliced
• 200 g cauliflower, chopped into florets
• 200 g broccoli, chopped into florets
• 80 g eggplant, chopped into cubes
• 2 Tbsp Pureharvest Organic Tamari
• Juice of 1 small lime
• 1 1/2 cups basmati rice
• Lime wedges , to serve
• Fresh basil leaves, to serve