Ingredients:
2 tbsp coconut oil
1 onion, finely chopped
3 cloves garlic, minced
1-inch ginger, grated
2 tbsp green curry paste (check for gluten-free)
1 can (400 ml) full-fat coconut milk
1 cup vegetable or chicken broth (ensure it's gluten-free)
1 bell pepper, thinly sliced
1 zucchini, sliced
1 cup broccoli florets
1 cup snow peas or green beans
1 carrot, thinly sliced
1 tbsp coconut aminos or tamari (gluten-free soy sauce)
1 tsp lime zest
1 tbsp fresh lime juice
1 tbsp coconut sugar (optional for sweetness)
Fresh basil or cilantro for garnish
Salt and pepper to taste
Cooked jasmine rice or quinoa (optional)
Instructions:
Heat the Oil: In a large pan, heat coconut oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-5 minutes.
Add Garlic, Ginger, and Curry Paste: Stir in the minced garlic, grated ginger, and green curry paste. Sauté for another 1-2 minutes until fragrant.
Pour in Coconut Milk and Broth: Add the coconut milk and broth to the pan. Stir well to combine the flavors.
Add Vegetables: Add bell pepper, zucchini, broccoli, snow peas, and carrot to the pan. Reduce the heat to medium-low and simmer for 10-12 minutes, or until the vegetables are tender but still crisp.
Season: Stir in the coconut aminos (or tamari), lime zest, lime juice, and coconut sugar (if using). Season with salt and pepper to taste. Let it simmer for another 3-4 minutes.
Garnish and Serve: Remove from heat and garnish with fresh basil or cilantro. Serve hot with jasmine rice or quinoa on the side.
Tips:
You can add protein like tofu, chicken, or shrimp for extra heartiness.
Adjust the level of heat by adding more curry paste or some fresh chili.
Enjoy your flavorful, gluten-free, and dairy-free curry!