Vegetable Red Curry
Dairy Free
Servings Prep Time
2-3Servings 10minutes
Cook Time Passive Time
10-15minutes 25minutes
Servings Prep Time
2-3Servings 10minutes
Cook Time Passive Time
10-15minutes 25minutes
Ingredients
  • 1Tablespoon Organic Extra Virgin Coconut Oil
  • 2cups Organic Coconut Milk
  • 1 cup Organic Chicken or Vegetable Broth
  • 1large yellow onionsliced – (*Avoid if on one of our Gut Health Programs)
  • 4large Broccoli Headscut into bite-sized florets
  • 2-3cups baby bella mushroomswashed and quarted
  • 2large Limesjuiced
  • 3cloves Organic Garlicminced – (*Avoid if on oneof our Gut Health Programs)
  • 1-2Tablespoons Organic Curry Powder
  • 1teaspoons Organic Cumin Powder
  • 1/2teaspoon Organic Ground Coriander
  • 1/2teaspoon Organic Turmeric Powder
  • 2teaspoons Coconut Aminos
  • 2inched Fresh Ginger Rootgrated
  • 1/2teaspoon Himalayan Pink Sea Salt
  • 1/2teaspoon Organic Black Pepper
  • 1/4cup Fresh Organic Cilantro leaves
Instructions
  1. Pour coconut milk, broth, spices, grated ginger, minced garlic, lime juice, Coconut Aminos and all spices in a large Wok or saucepan.
  2. Wisk everything together and add sliced onions. Cook over medium heat for about 5 minutes or until onions begin to soften.
  3. Add the chopped broccoli and mushrooms and cook over medium high heat for about 5 to 10 minutes or until vegetables are fork tender.
  4. Remove from heat and serve immediately all by itself or over cauliflower rice! Garnish with fresh cilantro!