Vegan Thai Red Curry

noracooks.com

Brandy E. Wilcox

1 to 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 ½ tablespoons Thai red curry paste

1 15-oz can full fat coconut milk

½ 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

Directions at noracooks.com

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