- 1 small sweet onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced into 2 inch slices
- 1 yellow bell pepper, thinly sliced into 2 inch slices
- 2 medium carrots, peeled and cut into matchsticks or small rounds
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 2.5 tablespoons Thai red curry paste
- 1 15-oz can full fat coconut milk
- 1/2 cup water
- 2 cups thinly sliced kale OR spinach
- 2 medium roma tomatoes, diced
- 2 teaspoons pure maple syrup
- 1 tablespoon tamari (or soy sauce)
- 1 tablespoon fresh lime juice (about 1 lime)
- 4 cups cooked 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. Cook your rice according to package instructions.
Now add the curry paste and stir it in. Cook for about 2 minutes, stirring frequently.
Heat a large non-stick skillet over medium high heat. Once it’s hot, add a few tablespoons of water (or you may use olive oil) and 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.
Add the bell peppers, carrots, broccoli and cauliflower. Continue to cook, stirring frequently, for about 5 minutes. Add a few tablespoons of water if needed.
Pour in the coconut milk, water and kale. Bring to a simmer, then lower the heat and cook covered for 5-10 minutes, until the vegetables have softened.
Now add in the chopped tomatoes, pure maple syrup, tamari and fresh lime juice. Stir, then 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, brussel sprouts, or make it easier by using frozen mixed vegetables such as broccoli-cauliflower-carrot mix. Use what you have on hand.
I love this Thai Kitchen brand of red curry paste. Look for it or another like it in the Asian section of most grocery stores. Some are not vegetarian, so make sure to check the ingredients.
You can use light canned coconut milk if you prefer, it just won’t be nearly as creamy.
Recipe by Nora Cooks.