Vegan Thai Green Curry

noracooks.com

Chris DeLashmutt

2 tablespoons olive oil

1 small yellow onion, chopped small

4 cloves garlic, minced

1 tablespoon fresh grated ginger

2 cups cubed butternut squash (or sweet potatoes)

1 red bell pepper, seeded and sliced into 1 inch pieces

1 medium zucchini, sliced and halved

3 to 4 tablespoons green curry paste (make sure it's vegan)

(2)- 13.5 ounce cans full fat coconut milk (or use light for a thinner sauce)

1 tablespoon cornstarch

2 cups broccoli florets

1 tablespoon granulated sugar

2 tablespoons low sodium soy sauce OR tamari for gluten free

2 tablespoons fresh lime juice

4 cups baby spinach

1 cup frozen peas, thawed

salt, to taste

subheading: For serving:

cooked rice, or serve over rice noodles

cashews

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