Vegan Green Curry with Vegetables

 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:

1. 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.

2. Stir in the coconut milk, vegetable broth, lime leaves, coconut sugar, and soy sauce. Bring to a simmer and cook for 5 minutes.

3. Add the bamboo shoots, chickpeas, bell peppers, broccoli, and snow peas. Simmer for 10-15 minutes, or until the vegetables are tender.
   
   

4. Stir in the Thai basil leaves (if using) and cook for 1 minute more.

5. Serve over rice with your favorite toppings.

Tips:

• For a spicier curry, add more Thai green curry paste.

• If you don't have fresh makrut lime leaves, you can substitute 1 teaspoon dried kaffir lime leaves.

• You can also add other vegetables to this curry, such as carrots, zucchini, or eggplant.

• Serve with a side of jasmine rice or quinoa for a complete meal.