Thai Vegetable Curry
For the sauce:
1 tablespoon coconut oil 1 shallot, minced 1 tablespoon of Thai yellow curry paste 1 tablespoon curry powder 1 teaspoon turmeric 1 cup coconut cream 1-14 ounce can diced tomatoes salt, to taste
Protein & Vegetables:
2 cups diced carrots 2 cups cubed butternut squash 2 cups cubed sweet potatoes 2 red bell peppers, stem and seeds removed, sliced 1 1/2 cups green beans, trimmed and cut into 1-inch pieces 2 cups cauliflower florets ½ cup green onions Optional: 2 cups vegan protein of choice – tofu, tempah, etc..
In a medium pot, saute coconut oil and shallot on medium heat until shallot is translucent. Add curry paste, powder, and turmeric; saute for 1 minute. Stir in coconut cream and diced tomatoes, then simmer on low for 15 minutes. Season with salt. For a smoother sauce, blend in food processor or use a hand blender.
Add carrots, squash, and sweet potatoes to the sauce and cook, covered, for 15 minutes. Add remaining ingredients and simmer for 10 minutes more, stirring occasionally. Serve as is, or over cooked grains.