Red curry: vegan



1 tbsp olive oil
1/2 onion chopped
1 tbsp ginger minced
2 cloves of garlic minced
1 potato cubed

1 1/2 c water
1 cup unsweetened coconut drink
2 tbsp red curry paste
2 dates pitted and chopped small
1 bag frozen kale mix

1 cup grape tomatoes cut in half
juice of two limes
chopped cilantro


In a large sauce pot sauté onion, potato and red pepper till slightly brown, about 10 minutes. Add garlic and ginger and stir till flavor is released, just about a minute.

Add water, coconut drink, red curry paste, dates and kale mix, bring to a boil and then simmer for about 10 to 15 minutes until the potatoes are soft.

Turn off heat and add the tomatoes, lime juice and cilantro.

Salt to taste and add some red pepper flakes if you like.

Serves 4: 233 calories per serving, 932 calories for the whole batch.

Rating: 5 out of 5.

You can basically use any green vegetables in place of the kale mix, fresh or frozen. We had some left over pasta that we added after. I also think that half an avocado would be really good to add.


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