Vegetarian Red Coconut Curry

Vegetarian Red Coconut Curry

No, no, you're not in India!

  • 1 cup broccoli florets
  • 1 large handful of spinach
  • 4 tablespoons coconut oil
  • ¼ medium onion
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 2 teaspoons Fysh sauce
  • 2 teaspoons soy sauce
  • 1 tablespoon red curry paste
  • ½ cup coconut cream (or coconut milk)

  • How to prepare:
    1. Add 2 tbsp. coconut oil to a pan and bring to medium-high heat.
    2. Chop onions and mince garlic while you wait. When the oil is hot, add the onion to the pan and let it sizzle. Allow it to cook for 3-4 minutes to caramelize and become semi-translucent. Once this happens, add the garlic to the pan and let it brown slightly. About 30 seconds.
    3. Turn the heat to medium-low and add broccoli florets to the pan. aStir everything together well. Let the broccoli take on the flavors of the onion and garlic. This should take about 1-2 minutes.
    4. Move everything in your pan to the side and add 1 tbsp. red curry paste. You want this hitting the bottom of the pan so that all of the flavors can be released from the spices.
    5. Once your red curry paste starts to smell pungent, mix everything together again and add a large handful of spinach over the top.
    6. Once the spinach begins to wilt, add coconut cream and mix together.
    7. Stir everything together and then add 2 tbsp. more coconut oil, 2 tsp. fish sauce, 2 tsp. soy sauce, and 1 tsp. minced ginger. Let this simmer for 5-10 minutes, depending on how thick you want the sauce.
    8. Dish out and serve! Feel free to garnish with a few slices of red cabbage and black sesame seeds for color.

    This makes 2 servings of Vegetarian Red Coconut Curry. Each serving comes out to 398 Calories, 40.73g Fats, 7.86g Carbs, and 3.91g Protein.

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