Veggie Thai Red Curry

Honestly, I’m not super great at measuring sometimes, I’m very much a “to taste” person. I put this dish over quinoa versus rice, but feel free to do whatever you want. For quinoa, I just follow the directions and cook it in chicken broth instead of water.

Ingredients:

• Oil (I used avocado oil, but use whatever, coconut, olive)
• 1 small white onion, diced
• 1 tablespoon of ginger (I didn’t have fresh ginger so I used powder, for powder do to fragrance, I know that sounds weird, but you can tell if you put too much in)
• 2 cloves of garlic, pressed (I had crushed garlic in a jar)
• 2 bell peppers (vary the color to make it pretty)
• 3 carrots, peeled and sliced (see picture)
• 2 tablespoons of Thai red curry paste (So, this is where I’m more to taste, I like curry flavor a lot so I did about 3, but if you don’t like curry flavor as much, use 2)
• 1 can of coconut milk/cream (cream is more fat, but it makes the curry more rich and thick)
• 1/2 cup of water
• 1 head of cauliflower
• Salt
• 1 tablespoon of tamari or soy sauce (to taste)
• 2 teaspoons of rice vinegar or lime juice (I used a whole lime and juiced it)
• Optional: Throw in other veggies if you want, like kale, broccoli, potato, bamboo shoots, etc
• Note: I also added tofu, if you do this, use extra firm

Directions:

1. I used a wok, but just try to use a deep skillet because everything is cooking in one pot. Turn stove to medium/high heat. Add oil then toss in onion and sprinkle with salt. Cook until it’s translucent then add garlic and ginger, smell if the ginger is enough.
2. Add bell peppers and carrots until the bell peppers are tender (3-5 minute).
3. Add curry paste and cook, stirring to incorporate well.
4. Add coconut milk, water, and cauliflower (or extra vegetables). Bring the mixture to a low simmer, then turn down to low and let it cook the vegetables to your liking. (if you add potatoes, this will take longer)
5. Add soy sauce and lime juice (or vinegar) to taste. This is based on what kind of flavor you like, soy sauce will add more flavor (umami) and the vinegar or lime juice will add more acidity.

Simple enough, right?  Here are some pictures for those of you more visually oriented.