I’ve been on the hunt for new ways to push myself out of my comfort zone so this recipe automatically lands on my meal plans for the week. Loaded with familiar veggies like carrots, broccoli and cauliflower you’ll be getting a ton of nutrients like Vitamin K, Vitamin C and Vitamin C and so many other things that are important for a healthy body and a balanced diet. The addition of tamarin and red curry paste are new in my house so they are sure to lend a fun spin and experience to our family meal. You could easily add in tofu or chicken if you wanted more protein or a meat source in this dish. Other than dicing and sautéing, there’s not a ton of work with this recipe with makes it a winner in my house automatically and the fact that you can easily double this recipe and have leftovers – BINGO!
INGREDIENTS
- 2 tablespoons olive oil
- 1 small onion, finely chopped (about 1 cup)
- 1/2 teaspoon salt
- 3-4 cloves garlic, minced (about 2 tablespoons)
- 2-inches fresh ginger, minced (about 2 tablespoons)
- 2 large carrots, chopped (about 1 cup)
- 4 ounces red curry paste*
- 1 cup So Delicious Original Culinary Coconut Milk
- 1 and 1/4 cup water
- 1 small russet potato, diced into 1-inch cubes (about 1 cup)**
- 1 and 1/2 cups broccoli florets
- 1 and 1/2 cups cauliflower florets
- 2 tablespoons tamari
- 1/2 tablespoon coconut sugar
- 1 tablespoons lime juice (or rice wine vinegar)
- fresh basil and brown rice for serving
INSTRUCTIONS
- In a large pot, warm the oil over medium heat.
- Add the onion, sprinkle with salt and cook for 3 minutes, until translucent.
- Next add the garlic, ginger and carrot. Continue to cook for 5 more minutes.
- Add the curry paste, coconut milk and water then bring to a boil.
- Stir in the potato, broccoli and cauliflower.
- Reduce to a simmer then cover and cook for about 7 minutes, until vegetables are tender.
- Stir in the tamari, coconut sugar, and lime juice (or rice wine vinegar). Serve over warm rice with fresh basil and enjoy!
Thanks to Making Thyme for Health for this!
