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Super Healthy Thai Vegetable Curry

A Beautiful lunch or dinner that has all the nutrients and satisfaction of an energy charged meal!

Servings: 4
Ingredients
  • 1 tbsp Coconut Oil Organic, cold pressed
  • 1/2 Med Onion chopped
  • 1 clove Garlic minced
  • 1 knob Ginger minced
  • 1 tsp Lemongrass minced
  • 2-4 tbsp Thai curry paste green or red
  • 1 cup Coconut Milk Organic
  • 2 cups Vegetable Stock fresh or Pacific Brand
  • 1 cup Butternut chopped
  • 1 large Carrot sliced
  • 1 Red Bell Pepper thinly sliced
  • 1 cup Broccoli Florets
  • 1 cup Cauliflower Florets
  • Handful Coriander
  • 1 Lime cut into wedges
Instructions

  1. Heat the coconut oil in a large saucepan and add onions, garlic and ginger. Sautee over medium heat until the onions are translucent

  2. Add the lemongrass, curry paste, coconut milk and stock or water. Stir to combine and bring to a simmer. Add the butternut squash and carrot and simmer for around 8 minutes

  3. Add the rest of the vegetables and simmer for another 10 minutes.

  4. You can serve this dish as a soup/stew, or over buckwheat noodles, or over cauli rice or zucchini zoodles! Top with coriander and a wedge of Lime!