Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped (about 1 cup)
  • 1/2 teaspoon salt
  • 3-4 cloves garlic, minced (about 2 tablespoons)
  • 2-inches fresh ginger, minced (about 2 tablespoons)
  • 2 large carrots, chopped (about 1 cup)
  • 4 ounces red curry paste*
  • 1 cup So Delicious Original Culinary Coconut Milk
  • 1 and 1/4 cup water
  • 1 small russet potato, diced into 1-inch cubes (about 1 cup)**
  • 1 and 1/2 cups broccoli florets
  • 1 and 1/2 cups cauliflower florets
  • 2 tablespoons tamari
  • 1/2 tablespoon coconut sugar
  • 1 tablespoons lime juice (or rice wine vinegar)
  • fresh basil and brown rice for serving

Instructions

  • In a large pot, warm the oil over medium heat. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent. Next add the garlic, ginger and carrot. Continue to cook for 5 more minutes.
  • Add the curry paste, coconut milk and water then bring to a boil. Stir in the potato, broccoli and cauliflower. Reduce to a simmer then cover and cook for about 7 minutes, until vegetables are tender.
  • Stir in the tamari, coconut sugar, and lime juice (or rice wine vinegar). Serve over warm rice with fresh basil and enjoy!

Recipe by: Sarah

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