Red Thai curry vegetables

Name: Red Thai curry vegetables
Cuisine: Indian
Ingredients: 1 small sweet onion, chopped; 4 cloves garlic, minced; 1 tbep fresh ginger, grated; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 2 medium carrots, peeled and cut into matchsticks or small round; 1 cup cauliflower florets; 2.5 tbsp Thai red curry paste; 1can full fat coconut milk; 1/2 cup water; 2 medium roma tomatoes, diced; 2 tsp pure maple syrup; 1 tsp soya sauce; 1 tsp fresh lime juice

Subhalaxmi Samantaray @cook_17576378

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Subhalaxmi Samantaray @cook_17576378

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Ingredients

1small sweet onion, chopped
4 clovesgarlic, minced
1 tbepfresh ginger, grated
1red bell pepper, thinly sliced
1yellow bell pepper, thinly sliced
2medium carrots, peeled and cut into matchsticks or small round
1 cupcauliflower florets
2.5 tbspThai red curry paste
1can full fat coconut milk
1/2 cupwater
2medium roma tomatoes, diced
2 tsppure maple syrup
1 tspsoya sauce
1 tspfresh lime juice

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Steps

1

Heat a large non-stick skillet over medium high heat. Once it's hot, add a few tablespoons of water (or you may use olive oil) and the chopped onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and ginger and cook for 30 seconds.
2

Add the bell peppers, carrots and cauliflower. Continue to cook, stirring frequently, for about 5 minutes. Add a few tablespoons of water if needed.
3

Now add the curry paste and stir it in. Cook for about 2 minutes, stirring frequently.
4

Pour in the coconut milk, water and kale. Bring to a simmer, then lower the heat and cook covered for 5-10 minutes, until the vegetables have softened
5

Now add in the chopped tomatoes, pure maple syrup, tamari and fresh lime juice. Stir, then remove from heat.Serve immediately with cooked rice.