Description
Healthy Vegetable Red Thai Curry Bowls that can be thrown together quickly for a nutritious weeknight meal.
Ingredients
Scale
Vegetable Bowl
- 2 Tbsp coconut oil
- 1 red pepper, sliced
- 1 green bell pepper, sliced
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1 cup radishes, sliced
- 2 cups carrots, sliced
- 1 tsp ginger, grated
- 1 tsp black pepper
- 2 tsp sea salt
Red Thai Curry Sauce
- 1 4oz jar of thai red curry paste
- ¼ cup coconut aminos
- 2 cans full-fat coconut milk
- 1 cup vegetable stock or bone broth
- 1 tsp garlic powder
Optional Add-ins
- White Rice
- Jalapeno
- Cilantro
- Lime
Instructions
- Heat oil in a large skillet to medium high heat and add the coconut oil. Once the oil is hot add the peppers, cauliflower, broccoli, radishes, carrots, ginger, black pepper and sea salt. Sauté the vegetables for 5 minutes and then put a lid on the pan and let cook for another 15 minutes.
- Take the lid off and add the red thai curry paste, coconut aminos, coconut milk, garlic powder and stock and let simmer for 5-10 more minutes or until vegetables are softened.
- Put the vegetable red thai curry over some white rice and top with jalapeno, cilantro and lime if desired.
Nutrition
- Serving Size: 6
Keywords: vegetable red Thai curry, red Thai curry with vegetables