Red Vegetable Curry
Serves 420 mins prep25 mins cook
SHE’S HOT, SHE’S SPICY, AND SHE’S DELICIOUS. My diet consists of two things from October - April: soup & curry. I created this dish after living in Thailand for 7 months and experiencing curry withdrawal once I moved home (it’s a thing).
0 servings
What you need
tbsp olive oil
tbsp maple syrup
tsp table salt
tsp pepper
can coconut milk
can chickpea
cup white onion
tbsp creamy peanut butter
tsp turmeric powder
tsp ginger
head cauliflower
tsp cayenne pepper
cup purple cabbage
tbsp garlic
cup peas
cup potato
Instructions
In a large hot pot, add olive oil, garlic, ginger, and potatoes. Cook for 3 mins. Add cauli florets, cook for another 2-3 mins. Add onion, bell pepper, purple cabbage, chickpeas, and cook for 2-3 mins. Add turmeric and red curry paste - stir to coat the veggies. Add in roasted tomatoes and coconut milk. Stir well. Mix in peanut butter, maple syrup, salt, pepper, lime juice, sriracha, cayenne, and frozen peas. Cover and simmer for 15-20 mins. Remove from heat and let cool slightly to thicken up. Serve with quinoa and cilantro! EnjoyyyyView original recipe