Green Curry

Ingredients

• 1 tbsp Coconut oil (for sautéing)
• 1 medium Onion (diced)
• 4 cloves Garlic (minced)
• 1 inch Fresh ginger (peeled and minced)
• 3 tbsp Green curry paste (ensure it's vegan)
• 1 can Coconut milk (full fat for creaminess)
• 1 cup Vegetable broth (or water)
• 2 medium Bell peppers (sliced (red and yellow for color))
• 1 medium Zucchini (sliced)
• 2 cups Baby spinach (fresh)
• 1 medium Lime (juiced)
• 1/2 cup Fresh basil (torn into pieces)
• 2 cups Cooked brown rice (for serving)
• to taste Salt (optional)

Instructions

1. 1

   In a large pot, heat the coconut oil over medium heat.

2. 2

   Add the diced onion and sauté until translucent, about 5 minutes.

3. 3

   Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.

4. 4

   Add the green curry paste and cook, stirring constantly, for another 2 minutes to enhance the flavors.

5. 5

   Pour in the coconut milk and vegetable broth, stirring until the curry paste is fully incorporated.

6. 6

   Bring the mixture to a gentle simmer and add the sliced bell peppers and zucchini.

7. 7

   Cook the vegetables for about 8-10 minutes, or until tender but still vibrant.

8. 8

   Stir in the baby spinach and cook for an additional 2-3 minutes until wilted.

9. 9

   Remove from heat and mix in the lime juice and fresh basil.

10. 10

    Taste and adjust seasoning with salt if necessary.

11. 11

    Serve hot over cooked brown rice, garnished with additional basil if desired.