Ingredients
Scale
- 2 tbsp coconut oil
- 1/2 medium yellow onion, diced (large)
- 3 garlic cloves, minced
- 3 tbsp vegetarian green curry paste
- 1 can coconut milk (14 oz)
- 1/2 cup vegetable stock
- 2 small carrots, sliced
- 1 small zucchini, quartered
- 1 green bell pepper, diced
- basil (optional)
- lime wedges (optional)
Instructions
- In a medium saucepan, heat oil over medium-high. Add onion and garlic and saute until fragrant. Add curry paste, stir, and cook 5 minutes.
- Add coconut milk and vegetable stock and stir to combine.
- Mix in carrots, zucchini and green bell pepper and simmer for 5 minutes, or until vegetables are softened. Garnish with sliced basil leaves and lime wedge and serve warm with rice. Enjoy!
Notes
You can substitute with any veggies or protein you like. Next time I plan on adding tofu for some protein.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
