vegetarian Thai Curry

Vegetarian Thai Curry

1 hour prep + cook time

Ingredients:

For curry:

1 tbsp olive oil

1 thumb sized diced piece of ginger

1 tbsp garlic

4 tbsp Thai curry

1.5 cup veggie broth

1.5 cup coconut milk

Handful of kale

Cooked rice noodles

For broccoli:

1 tbsp olive oil

1 cup chopped broccoli

1 tbsp soy sauce

1 tbsp garlic chili sauce

For mushrooms:

1 tbsp olive oil

2 cups sliced mushrooms

Salt, pepper and garlic to taste

Cover bottom of wok or pot with olive oil then add ginger and garlic. Once it turns a little brown, add curry paste, veggie broth and coconut milk. Mix together, cover and bring to a simmer. Toward the end, add kale until wilted. While the curry is simmering, add oil and broccoli to pan. Cover and once tender, add seasonings. In a separate pan, add oil, mushrooms and seasonings. Cover and cook fully. Bring water to a boil in a separate pot and cook noodles until al dente. Add broccoli to curry while you cook the rice noodles. Add everything together in a bowl, top with mushrooms and enjoy!

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