Skip the takeouts and make this simple vegetable red curry. This rich, creamy, vegan curry is perfect for cool days!
- Feel balanced, grounded and simply tip top with your Organic Burst Maca - an adaptogen root that helps balance your hormones, support you in times of pressure and give stamina.
- Coconut aminos are high in antioxidants - helps in counteracting the dangerous influence of free radicals in your body.
- Hearty, warm and comforting!
INGREDIENTS
- 2 tablespoons Organic Burst Maca
- 1 tablespoon coconut oil
- 1 cup chopped onions
- Pinch of salt, more to taste
- 1 tablespoon finely grated fresh ginger
- 2 cloves garlic, minced
- 1 red bell pepper, sliced into thin 2-inch long strips
- 1 yellow pepper, sliced into thin 2-inch long strips
- 2 large carrots, peeled and sliced
- 3 tablespoons red curry paste
- 1.5 14-oz cans full-fat coconut milk
- ½ cup water
- 1 cup broccoli florets, chopped
- 2 medium potatoes, cubed
- 1.5 teaspoons coconut sugar
- 1.5 tablespoons liquid aminos
- 1 tablespoon rice vinegar
METHOD
- Melt coconut oil in a large pot over medium heat.
- Once oil is hot, add in the onion and sprinkle of salt. Stir often and cook until onion has softened and turns translucent.
- Add the ginger and garlic. Cook, while stirring continuously, until fragrant.
- Add in the bell peppers and carrots. Stir for about 5 minutes.
- Add in the curry paste and stir for another minute or two.
- Pour in the coconut milk and water, add in the broccoli, potatoes and sugar. Stir until combine.
- Bring mixture to a simmer and cook until potatoes have softened. About 15 - 20 minutes. Stirring Occasionally.
- Remove pot from the heat and season with coconut aminos, rice vinegar and Organic Burst Maca.
- Serve curry with rice and garnish with chopped cilantro.
