Vegan Thai Curry

Ingredients

• Cooked rice or noodles - For serving
• Salt - To taste
• Fresh cilantro leaves - 1/4 cup, chopped
• Fresh basil leaves - 1/4 cup, chopped
• Maple syrup - 1 tablespoon
• Lime juice - 1 tablespoon
• Soy sauce - 2 tablespoons
• Vegetable broth - 1 cup
• Coconut milk - 1 can (400ml)
• Broccoli florets - 1 cup
• Zucchini - 1, sliced
• Carrots - 2, sliced
• Bell peppers - 2, sliced
• Onion - 1 medium, sliced
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Red curry paste - 2 tablespoons
• Coconut oil - 2 tablespoons

Instructions

1. Heat coconut oil in a large pan over medium heat.
2. Add red curry paste, minced garlic, and grated ginger. Cook for 1-2 minutes until fragrant.
3. Add sliced onion, bell peppers, carrots, zucchini, and broccoli florets. Stir-fry for 5 minutes until vegetables are slightly tender.
4. Pour in coconut milk and vegetable broth. Stir well to combine.
5. Add soy sauce, lime juice, and maple syrup. Season with salt to taste.
6. Simmer the curry for 10-15 minutes until the vegetables are cooked to your liking and the flavors have melded together.
7. Stir in fresh basil and cilantro leaves.
8. Serve the vegan Thai curry over cooked rice or noodles.
9. Garnish with additional fresh herbs if desired.