Servings: 6 servings
Ingredients
- 1 small head of broccoli chopped into florets
- 2 carrots peeled and diced
- 1 zucchini diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 tbs coconut oil
- 2 tbs* red curry paste
- 2 tbs soy sauce
- 2 tbs siracha*
- 2 tbs honey or agave if vegan
- 4-6 cloves of garlic pressed
- 1.5 inches of freshly grated ginger
- juice of 1 lime
- 32 ounces of vegetable stock
- 32 ounces of coconut milk
- 1 cup frozen peas
- 1 cup frozen green beans
- 8 ounces of cooked rice noodles
- cilantro and scallions to garnish
Instructions
- Chop all vegetables as specified.
- When veggies are chopped, heat 2 tbs of coconut oil in a large pot over medium heat. Add veggies, garlic, ginger, curry paste, soy sauce, siracha, and lime juice. Saute together until veggies start to soften or about 10 minutes. Add stock and coconut milk. Pour in frozen veggies. Cook until the frozen veggies and liquid are warmed through. To serve dish into bowls and add cooked rice noodles into each bowl prior to serving. Garnish with cilantro and scallions if desired.
Notes
* Adjust amount according to desired heat level.
**Use gluten free soy sauce to keep this dish gluten free.
**Use gluten free soy sauce to keep this dish gluten free.
Nutrition
Serving: 1serving
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