Ingredients

• 2 tbsps coconut oil
• 2 tbsps green curry paste
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 yellow onion, diced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 480 mls (2 cups) broccoli florets
• 1 coconut milk can
• 240 mls (1 cup) vegetable broth
• 2 tbsps soy sauce
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 240 mls (1 cup) fresh basil leaves, chopped
• 120 mls (0.5 cup) fresh cilantro, chopped
• 720 mls (3 cups) cooked jasmine rice

Instructions

1. In a large pot, heat the coconut oil over medium heat.
2. Add the green curry paste and sauté for 2-3 minutes until fragrant.
3. Add the minced garlic, minced ginger, and diced yellow onion. Sauté until the onion is translucent.
4. Add the sliced red bell pepper, sliced zucchini, julienned carrot, and broccoli florets. Stir to combine.
5. Pour in the coconut milk and vegetable broth. Bring to a simmer.
6. Add the soy sauce and maple syrup. Stir and let simmer for 10-15 minutes, until the vegetables are tender.
7. Stir in the lime juice, fresh basil, and fresh cilantro.
8. Serve the curry over cooked jasmine rice.

Notes

• This vegan Thai green curry is rich, creamy, and packed with vegetables.
• Adjust the curry paste to your preferred level of spiciness.