Dice the onion. Mince garlic cloves. Grate fresh ginger. Chop celery, cabbage, cauliflower, broccoli, green beans, or any other veggies of your choice.
In a large pot, add coconut oil and saute onions, garlic, ginger, and celery for a few minutes.
Once onions are translucent, add diced cabbage and cauliflower. Saute until tender.
To make the broth, add can of coconut milk, broth, lime juice, coconut aminos, fish sauce, coconut sugar (or monk fruit), and curry powder to the pot. Stir until combined.
In a small bowl, take red curry paste and mix with some of the liquid from the pot in order to dissolve. Add dissolved paste to pot.
Add green beans, broccoli bean sprouts, or any other veggies of your choice. Simmer until veggies are tender and sauce thickens. Salt to taste, although it may not need it. Serve and top with cilantro and jalapeños.
Ingredients
Directions
Dice the onion. Mince garlic cloves. Grate fresh ginger. Chop celery, cabbage, cauliflower, broccoli, green beans, or any other veggies of your choice.
In a large pot, add coconut oil and saute onions, garlic, ginger, and celery for a few minutes.
Once onions are translucent, add diced cabbage and cauliflower. Saute until tender.
To make the broth, add can of coconut milk, broth, lime juice, coconut aminos, fish sauce, coconut sugar (or monk fruit), and curry powder to the pot. Stir until combined.
In a small bowl, take red curry paste and mix with some of the liquid from the pot in order to dissolve. Add dissolved paste to pot.
Add green beans, broccoli bean sprouts, or any other veggies of your choice. Simmer until veggies are tender and sauce thickens. Salt to taste, although it may not need it. Serve and top with cilantro and jalapeños.