VEGAN THAI COCONUT VEGETABLE CURRY

Everyday vegetables are simmered in coconut milk and curry paste. Vegan Thai Coconut Vegetable Curry is loaded with everyday vegetables and simmered in a curry and coconut milk sauce. It’s an easy, Asian, vegetable curry that’s naturally gluten free and ready in 30. It’s also versatile enough that you can substitute your other favorite vegetables.

VEGAN THAI COCONUT VEGETABLE CURRY

Ingredients
  1. 2 Tbsp Coconut Oil {shop it HERE }
  2. 2 Green Onions (chopped)
  3. 4 cloves Garlic (finely grated)
  4. 1 cup Cauliflower (chopped)
  5. 1 cup Carrots (chopped)
  6. 1 cup Mushrooms (chopped)
  7. 3 Tbsp Curry Paste
  8. 1-15oz can Chickpeas (drained)
  9. 1-15oz can Diced Tomatoes (drained; but keep juice to adjust consistency later, if needed)
  10. 1 cup Frozen Peas
  11. 1-15 oz can Coconut Milk {shop it HERE }
  12. 1/2 tsp Kosher Salt
  13. 2 cups fresh Kale (chopped)
  14. (garnish cilantro and lime)

Instructions
  • In a 3-quart skillet or pot, heat COCONUT OIL over medium heat until shimmering (about 2 minutes).
  • Add ONIONS, GARLIC, CAULIFLOWER, CARROTS, and MUSHROOMS all at once; continue to heat and stir until vegetables become fragrant and slightly soft (about 4 minutes).