Vegetable Coconut Thai Curry

Ready for the most versatile, easiest meal with delicious leftovers?

Here’s what you need and how to make:

2 Tablespoons ghee or avocado oil 
4 oz curry paste (red or green)
4 cloves garlic, minced
1 inch knob fresh ginger, peeled and minced
1 can full fat coconut milk
3-6 vegetables of choice
1 can garbanzo beans, rinsed and drained
1/4 Cup cilantro, chopped
1 lime

1. In a large skillet or dutch oven, heat 2 Tablespoons ghee or oil over medium heat. Add curry paste, garlic and ginger and stir for 2-3 minutes until toasted and fragrant. Add in vegetables and cook for 2-3 more minutes.

2. Add in coconut milk and garbanzo beans and reduce heat to medium low. Cook for 8-10 minutes.

3. Serve with brown rice or cauliflower rice, top with fresh cilantro and a squeeze of lime.

Tip: For watery vegetables like zucchini, sauté or roast separately and add at step 2 with coconut milk and garbanzo beans. This recipe is delicious with leftover roasted root vegetables (carrots, winter squash, sweet potatoes) which can be added in cold at step 2.