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Wednesday, April 27, 2016

My favorite Thai Red Curry with Vegetables (vegan, gluten-free, paleo recipe)

This Thai Red Curry with Vegetables recipe is so healthy and easy to make at home!

1 onion
2 cloves of garlic
1 eggplant
2 bell peppers
4 small carrots
coconut milk
Curry spice
coconut sugar or maple syrup
Coconut Aminos

1. Warm a large skillet over medium heat. Once it’s hot, add a tablespoon of coconut oil.
2. Add the onion and cook until the onion has softened and is turning translucent.
3. Add the ginger and garlic - cook for 30 seconds while stirring continuously.
4. Add the eggplant, bell peppers and carrots and cook for until they are fork-tender, 3 to 5 more minutes. Stir occasionally.
5. Add the curry powder and cook for 2 minutes.
6. Add the coconut milk along with 1 cup water and 1 teaspoon sugar. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until veggies have softened - about 5 to 10 minutes.
7. Add Coconut Aminos. Divide curry into bowls (add rice if you're not on Paleo diet) and garnish with chopped cilantro.

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