Skip to main content

Veggie Curry

2 tablespoons Coconut oil
1 yellow onion, julienne fine
1 tablespoon fresh ginger, peeled and cut into 1/8 inch dice
2 cloves garlic, minced
1 heaping tablespoon Red thai curry paste
1 Yellow bell pepper, seeded and julienne
1 Red bell pepper, seeded and julienne
1 Carrot, peeled and julienne
1 zucchini, julienne
1 yellow squash, julienne
1 can coconut milk (unsweetened and shaken)
2 tablespoons Palm sugar or raw sugar
1 – 2 teaspoons Soy sauce
juice of 1 Lime
2 tablespoons chopped cilantro
2 tablespoons chopped basil
Steamed basmati or jasmine rice

Warm the oil in a large skillet over medium heat and cook the onion until just soft. Add the ginger and garlic stirring for 1 minute. Add the curry and stir for 2 minutes. add the rest of the vegetables, coconut, sugar and cook for 5 minutes. Add the soy to taste, lime and herbs. Warm through and serve over rice.