1red bell pepper, thinly sliced into 2 inch slices
1yellow bell pepper, thinly sliced into 2 inch slices
2medium carrots, peeled and cut into matchsticks or small rounds
2 1/2tablespoonsThai red curry paste
115-ozcan full fat coconut milk
2cupsthinly sliced kale OR spinach
2medium roma tomatoes, diced
2teaspoonspure maple syrup
1tablespoonlow sodium soy sauce (tamari for gluten free)
1tablespoonfresh lime juice (about 1 lime)
4cupscooked white or brown rice
Optional: Sriracha hot sauce, fresh chopped basil or cilantro
First, prepare all of the vegetables and have them close by before you heat the pan. To make the recipe easier, purchase pre-chopped vegetables or frozen. Cook your rice according to package instructions.
Heat 1-2 tablespoons olive oil in a large skillet over medium high heat. Once it's warm, add the chopped onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and ginger and cook for 30 seconds.
Now add the bell peppers, carrots, broccoli and cauliflower. Continue to cook, stirring frequently, for about 2-3 minutes.
To the pan, add the red curry paste, coconut milk, and water. Stir well for a few minutes, until the curry paste is dissolved in the coconut milk/water. Now add the kale or spinach and stir it in. Bring to a simmer, then lower the heat and cook covered for 5-10 minutes, until the vegetables have softened.
Stir in the chopped tomatoes, pure maple syrup, soy sauce and fresh lime juice. Remove from heat.
Serve immediately with cooked rice and optional Sriracha and fresh basil/cilantro if desired. Enjoy!
You can use many different vegetables in this curry. Switch it up with zucchini, brussels sprouts, or make it easier by using frozen mixed vegetables such as broccoli-cauliflower-carrot mix. Use what you have on hand.
You could also add a protein such as tofu or tempeh. I would stir fry them separately first, then add to the final mix.
You can use light canned coconut milk if you prefer, it just won't be nearly as creamy.