Ingredients

• 1-2 tablespoons olive oil
• 1 small yellow onion, chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, thinly sliced into 2 inch slices
• 1 yellow bell pepper, thinly sliced into 2 inch slices
• 2 medium carrots, peeled and cut into matchsticks or small rounds
• 1 C broccoli florets
• 1 C cauliflower florets
• 2 1/2 tbsp Thai red curry paste
• 1 15 oz can full fat coconut milk
• 1/2 C water
• 2 C thinly sliced kale OR spinach
• 2 medium roma tomatoes, diced
• 2 tsp pure maple syrup
• 1 tbsp soy sauce
• 1 tbsp fresh lime juice (about 1 lime)
• 4 C cooked white or brown rice
• Optional: Sriracha hot sauce, fresh chopped basil or cilantro

Directions

• First, prepare all of the vegetables and have them close by before you heat the pan. To make the recipe easier, purchase pre-chopped vegetables or frozen. Cook your rice according to package instructions.
• Heat 1-2 tablespoons olive oil in a large skillet over medium high heat. Once it's warm, add the chopped onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and ginger and cook for 30 seconds.
• Now add the bell peppers, carrots, broccoli and cauliflower. Continue to cook, stirring frequently, for about 2-3 minutes.
• To the pan, add the red curry paste, coconut milk, and water. Stir well for a few minutes, until the curry paste is dissolved in the coconut milk/water. Now add the kale or spinach and stir it in. Bring to a simmer, then lower the heat and cook covered for 5-10 minutes, until the vegetables have softened.
• Stir in the chopped tomatoes, pure maple syrup, soy sauce and fresh lime juice. Remove from heat.
• Serve immediately with cooked rice and optional Sriracha and fresh basil/cilantro if desired. Enjoy!

Photos