Roasted vegetable Thai coconut curry
Ingredients
- 1 tablespoon coconut oil or any neutral oil
- 1 small onion or 2 shallots, small dice
- 2 large cloves garlic, grated or finely chopped
- 1 thumb sized piece ginger, grated or finely chopped
- 3 tablespoon Thai red curry paste
- 1 tablespoon coconut sugar
- 2-3 cups roasted vegetables of choice (sweet potato, carrot, butternut squash, bell peppers, mushrooms and zucchini)
- 1 can full fat coconut milk
- 1 1/2 cups water or vegetable stock
- 2 tablespoon tamari or soy sauce
- 1 cup baby spinach
- 1 lime, juiced
- 1/2 cup cilantro, roughly chopped, plus a few leaves reserved for garnish
- Cooked rice noodles or steamed rice for serving
- Optional garnish: fresh bean sprouts, chopped cashews, chopped peanuts
Directions
- Place a large pot on a burner on medium heat. Preheat for 30 seconds, and add in coconut oil.
- Add in onion/shallot and sauté until translucent, stirring to prevent burning.
- Add in ginger and garlic, and cook 30 seconds until fragrant. Add in Thai curry paste, and cook on low heat for 2 minutes.
- Add in the roasted vegetables, stock, coconut milk and tamari/soy sauce. Bring up to a simmer, and taste for seasoning. Season with sea salt if needed.
- Turn off the heat, and add in spinach, chopped cilantro, and lime juice.
- Serve on cooked rice noodles or steamed rice. Garnish with a few cilantro leaves, fresh bean sprouts, and chopped cashews or peanuts if desired.
