Prepare the veggies: Dice the onions, mince the garlic, and chop carrots, celery, mushrooms, cabbage, cauliflower, green beans, broccoli, or any other veggie of choice. You can use whatever veggies you have on hand.
Add coconut oil to a large pot. Sauté onions, garlic, ginger, carrots, mushrooms, and celery for a few minutes. Add diced cabbage, cauliflower, can of coconut milk, and broth.
In a small bowl, mix the curry paste with a little bit of the liquid from the pot in order to dissolve it. Add the mixture into the pot once dissolved. Also, add in the lime juice, coconut aminos, coconut sugar (or monk fruit), and fish sauce.
Add any other veggies of choice like bean sprouts, snap peas, green beans, and broccoli. Let the mixture simmer until sauce thickens and all veggies are tender. Adjust salt levels, if necessary. Serve with quinoa or rice, and top with jalapenos and/or cilantro.
Ingredients
Directions
Prepare the veggies: Dice the onions, mince the garlic, and chop carrots, celery, mushrooms, cabbage, cauliflower, green beans, broccoli, or any other veggie of choice. You can use whatever veggies you have on hand.
Add coconut oil to a large pot. Sauté onions, garlic, ginger, carrots, mushrooms, and celery for a few minutes. Add diced cabbage, cauliflower, can of coconut milk, and broth.
In a small bowl, mix the curry paste with a little bit of the liquid from the pot in order to dissolve it. Add the mixture into the pot once dissolved. Also, add in the lime juice, coconut aminos, coconut sugar (or monk fruit), and fish sauce.
Add any other veggies of choice like bean sprouts, snap peas, green beans, and broccoli. Let the mixture simmer until sauce thickens and all veggies are tender. Adjust salt levels, if necessary. Serve with quinoa or rice, and top with jalapenos and/or cilantro.