Easy and Delicious Thai Red Curry Vegetables

Vegan and Gluten-Free!

INGREDIENTS:

• 1 tbsp extra virgin olive oil - unless you have a non-stick pan

• 1 onion (white or sweet), chopped

• 1 tsp salt

• 1 tbsp grated fresh ginger*

• 3 bell peppers (red, yellow and orange - it will taste good and add color to your plate), sliced into thin strips

• 3 carrots, peeled and cut into small pieces

• 2 tbsp Thai red curry paste

• 1 can full-fat coconut milk

• 1/4 cup water

• 1 1/2 cups kale, chopped

• Optional: 1 tbsp tamari or 2 tsp lemon juice

• 1 cup brown rice

*Trader Joe's has ready to use grated ginger in the frozen section! :)

INSTRUCTIONS:

1) Cook brown rice according to directions while you prepare the veggies.

2) In a large pan with deep sides, cook the onion until transparent. When it is cooked, add ginger and stir.

3) Add bell peppers and carrots, and cook for about 5 minutes, stirring occasionally.

4) Add Thai red curry paste and stir often.

5) Add coconut milk, water and kale. Stir and simmer over medium heat until bell peppers are cooked (about 5-10 minutes).

6) Add your favorite protein - baked tofu or shrimp are delicious with it! Cook for 5 minutes, stirring occasionally.

7) Serve rice, vegetables and protein in bowls. ENJOY!