Thai Red Curry Vegan Dump and Go Casserole

plantwhys.com

Dianne Smith-Harper

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

Directions at plantwhys.com

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