Vegan Thai Red Curry

This super simple and hearty Thai red curry is packed with bright, fresh flavors for a satisfying, wholesome plant-based meal. It's a total crowd pleaser and holds up super well for make ahead lunches. Vegan and gluten-free friendly!

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Vegan Thai Red Curry

serves 4-6

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Ingredients:

• 1 white onion, sliced into strips

• 2 large garlic cloves, minced

• 2 inch piece of ginger, minced

• 2 large bell peppers, sliced intro strips

• 2 large carrots, sliced diagonally into ovals

• 2 cups green beans, diced

• 1 small carton baby portobello mushrooms

• 3 tbsp thai red curry paste

• 2 russet potatoes, diced

• 2 cans full fat coconut milk

• 2 big handfuls of spinach

• 1.5 cans water (use empty coconut milk can)

• 2 tbsp liquid aminos (can also use low sodium soy sauce or coconut aminos)

• juice of 2 limes

• salt & pepper to tast

Directions

1. Heat 1 tbsp coconut oil in a large dutch oven or deep pan

2. Add onion and saute for 3-4 minutes to soften

3. Add garlic and ginger, season with salt and pepper and stir for about 30 seconds

4. Add peppers, carrots and green beans and saute for 5 minutes

5. Add mushrooms and season with more salt and pepper

6. Mix in the red curry pasta and stir to coat vegetables

7. Mix in coconut milk + water and bring to a boil. Add potatoes and simmer for 10 minutes until the potatoes are cooked through

8. Add liquid aminos, lime juice and spinach. Add additional liquid aminos if needed.

*Serve over brown basmati rice and enjoy!