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Thai Red Curry Vegan Dump and Go Casserole
  • subheading: Thai Red Curry Sauce:
  • 3 to 4 tablespoons red curry paste
  • 1 can full fat or lite coconut milk (can sub soy milk with ½ teaspoon coconut extract for low fat option)
  • 1 cup veggie broth
  • 2 tablespoons soy sauce
  • 2 tablespoon coconut sugar (or sugar of choice)
  • 2 cloves garlic, minced
  • subheading: Casserole:
  • 1 large carrot, sliced
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • 1 can chickpeas, rinsed and drained
  • 1 head of broccoli, chopped
  • 1 cup jasmine rice, dry (white)
  • Optional toppings: cilantro, lime wedges
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