Vegan Green Curry with Vegetables Ingredients: 1 tablespoon vegetable oil 2 tablespoons Thai green curry paste 1 can (13.5 ounces) full-fat coconut milk 1 cup vegetable broth or water 8 fresh makrut lime leaves , bruised or torn 1 tablespoon coconut sugar or brown sugar 1 ½ tablespoons soy sauce or tamari 1 (14-ounce) can bamboo shoots, drained and rinsed 1 (15-ounce) can chickpeas, drained and rinsed 1 red bell pepper, diced 1 green bell pepper, diced 1 yellow bell pepper, diced 1 cup broccoli florets 1 cup snow peas 1 cup Thai basil leaves , chopped (optional) Instructions: Heat the oil in a large pot or Dutch oven over medium heat. Add the curry paste and cook for 1 minute, stirring constantly, until fragrant. Stir in the coconut milk, vegetable broth, lime leaves, coconut sugar, and soy sauce. Bring to a simmer and cook for 5 minutes. Add the bamboo shoots, chickpeas, bell peppers, broccoli, and snow peas. Simmer for 10-15 minutes, or until the vegetables are tender. Stir in ...