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Vegan Thai Green Curry

From Statesboro Market2Go

<p>This nutrient rich meal can be enjoyed by itself or served over rice or noodles. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 6

2 tablespoons Olive oil
1 Onion, chopped
4 cloves Garlic, minced
1 tablespoon Grated Ginger root
2 cups Cubed butternut squash
Or sweet potatoes
1 Bell pepper (seeded and cut into pieces)
1 Zucchini (sliced and halved)
3 or 4 tablespoons Green curry paste
2 cans Coconut milk
1 tablespoon Cornstarch
2 cups Cauliflower florets
2 cups Broccoli florets
1 tablespoon Sugar
2 tablespoons Soy sauce
2 tablespoons Lime juice
4 cups Spinach
1 cup Peas
Cooked rice for serving (if desired)
Or noodles for serving (if desired)
Lime wedges for garnish (if desired)
Chopped basil for garnish (if desired)
Chopped cilantro for garnish (if desired)
Cashews for garnish (if desired)

Step by Step Instructions
  1. Prepare the vegetables and let your rice be cooking if you choose to use it.
  2. Heat the olive oil in a large skillet over medium high heat. Add the onion and cook for 3 minutes. Add the garlic and ginger and cook for about 30 seconds more.
  3. Add the squash or sweet potato, the bell pepper, zucchini, and curry paste. Cook them for 2 or 3 minutes, stirring them together throughout. Whisk the cornstarch and 1/2 a cup of the coconut milk together and add the mixture to the skillet. Add the remaining coconut milk, the cauliflower, broccoli, sugar, soy sauce, and lime juice. Stir them together
  4. Bring the mixture to a boil, then reduce heat and simmer for 10 to 15 minutes. Stir in the spinach and peas, you can thin the mixture with water if you feel it is too thick.
  5. Can be enjoyed as it is, or served over rice or noodles. Garnish with lime wedges, basil, cilantro, and/or cashews if desired.