Vegan Thai Green Curry

ilovevegan.com

Tina Carter

⅓ cup (80ml) 1 ⅔ cups (410ml) coconut cream/full-fat coconut milk

1 tbsp (15ml) green curry paste

2 cloves garlic, minced

1” knob of ginger, julienned

½ cup (250ml) (½ medium) sliced white or yellow onion

2 cups (500ml) vegetable broth

1 cup (250ml) quartered Terrific Trio Little Potatoes from The Little Potato Company

½ cup (125ml) sliced zucchini

½ cup (125ml) sliced baby eggplant

½ cup (125ml) sliced red bell pepper

1 tsp (5ml) sugar

1 tsp (5ml) lemon juice

1 cup (250ml) baby spinach

OPTIONAL: ½ block (175g) extra-firm tofu, cut into strips and friedor

OPTIONAL: 1 cup (250ml) cooked chickpeasor

OPTIONAL: ½ cup dried red lentils, rinsed

Cooked rice, to serve

Directions at ilovevegan.com

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