One Pot Vegetable Thai Curry

My easy one pot veggie version of a classic takes less than 10 minutes to prepare and contains 4 of your 8-a-day. 

Curries, soups and stews have been my absolute go to meals as the weather has turned. I find them warming, comforting and exactly what my body is craving right now. 

This recipe uses a red curry paste for convenience ( as I understand it is not always possible to make your own from scratch) I used Geo organic Red Thai Curry paste that I got from my local health food store and the ingredients were on point. 


Ingredients (serves 2)
  • 1 tsp coconut oil
  • 1 red onion, thinly choped
  • 2 cloves garlic
  • Knob of ginger grated
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 3 carrots, sliced on the diagonal
  • 2 tbsp red curry paste
  • 1 can full fat coconut milk
  • 1 cup frozen edamame beans 
  • 1/2 cup water
  • 2 handfuls kale
  • Fresh lime juice
  • 1 tbsp tamari

Method 
Sautee the onion and garlic in coconut oil until soft. Add the grated ginger, carrots, pepper, curry paste, tamari, coconut milk and water. Season to taste. Reduce the heat and cook until the veggies are soft. Finally add the kale, edamame, and fresh lime juice

Serve on its own, or with steamed brown rice. I like to sprinkle some sesame seeds over the top too. 


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