ONE-POT VEGETABLE THAI RED CURRY

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

DIRECTIONS:

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!