Ingredients
- 1 tablespoon coconut oil
- 1 medium onion finely chopped
- 1 medium red bell pepper sliced
- 3 cloves garlic minced
- 2 teaspoons fresh ginger grated
- 1 to 2 tablespoons red curry paste
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon salt plus more to taste
- 1 can 13.5 ounces full-fat coconut milk
- 3/4 cup vegetable broth
- 1 medium carrot chopped
- 2 cups mixed vegetables broccoli, peas, diced potato, etc.
- 1 tablespoon brown sugar optional
- Fresh cilantro chopped for garnish
- 1/4 cup cashews
Instructions
- Heat coconut oil in a large skillet over medium heat. Add onion, bell pepper, garlic, and ginger, cooking until onion is translucent, about 5 minutes.
- Stir in curry paste, turmeric, and salt, cooking for another minute until fragrant.
- Pour in coconut milk and vegetable broth. Bring to a simmer, then add carrots and other vegetables.
- Cover and cook for 15 minutes, or until vegetables are tender. Adjust seasoning by adding more salt or curry paste or adding optional brown sugar to balance the flavors.
- Remove from heat and garnish with fresh cilantro and cashews. Serve hot over cooked rice.
