Vegan Thai Curry•
Posted on April 28 2020
Leftover Veggies in your fridge, I've used
1 Carrot thinly sliced, 4-5 Beans,1 Cup Purple Cabbage,1 cup Broccoli,1/2 Sweet Potato, 1/2 Red Bell pepper
3-4 garlic cloves
1/2 inch ginger
2-3 spoons of Red Curry Paste ( I use Real Thai, Chings is great too )
2-3 spoons of Lemon Juice
Coriander/Basil leaves to garnish
1 glass coconut milk
1 glass Veg Stock ( You can make a stock of all the veggies you have and add it to the curry too)
1. Add 2-3 spoons of Coconut oil to a wok, add Onion, Ginger, and Garlic (grated or paste) and fry for 2 minutes, add red bell pepper
2. Add the Veg Stock, Coconut milk, and bring it to a boil.
3. Add all the veggies ( I like my veggies half-cooked, so I boil them previously and then add), You can add the veggies and cook them.
4. Add lemon juice, garnish with coriander and some love 😍
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