Easy Vegetarian Thai Curry | Omnivore's Cookbook

Name: Easy Vegetarian Thai Curry | Omnivore's Cookbook
Ingredients: 1 tablespoon vegetable oil; 1/2 cup sliced yellow onion; 2 teaspoons minced ginger; 2 cloves garlic (, minced); 2 tablespoons vegetarian red curry paste; 2 cups (6 oz / 170 g) green beans (, trimmed and snapped in half); 2 medium carrots (, peeled and sliced); 1 8.5 oz (240 g) can pre-cooked artichoke hearts; 1 cup vegetable stock ((or water)); 1 can (14 oz / 397 g) unsweetened coconut milk (, divided); 1 tablespoon soy sauce ((or tamari for gluten free)); 1/2 tablespoon sugar; 1 bell pepper (, sliced); 1 zucchini (, sliced); Chopped cilantro for garnish ((Optional)); Lime juice

"This rich and scrumptious vegetarian Thai curry is super fast and easy to cook. It’s the perfect recipe for using up leftover veggies from your fridge...."

INGREDIENTS

•

1 tablespoon vegetable oil

•

1/2 cup sliced yellow onion

•

2 teaspoons minced ginger

•

2 cloves garlic (, minced)

•

2 tablespoons vegetarian red curry paste

•

2 cups (6 oz / 170 g) green beans (, trimmed and snapped in half)

•

2 medium carrots (, peeled and sliced)

•

1 8.5 oz (240 g) can pre-cooked artichoke hearts

•

1 cup vegetable stock ((or water))

•

1 can (14 oz / 397 g) unsweetened coconut milk (, divided)

•

1 tablespoon soy sauce ((or tamari for gluten free))

•

1/2 tablespoon sugar

•

1 bell pepper (, sliced)

•

1 zucchini (, sliced)

•

Chopped cilantro for garnish ((Optional))

•

Lime juice

Go To Recipe

review