One-Pot Vegetable Thai Red Curry

Flavorful, satisfying and takes just 30 minutes to make! Vegan and gluten-free.

2 tablespoons olive oil
1 small onion, finely chopped (about 1 cup)
1/2 teaspoon salt
3-4 cloves garlic, minced (about 2 tablespoons)
2-inches fresh ginger, minced (about 2 tablespoons)
2 large carrots (about 1 cup)
4 ounces red curry paste
1 cup Coconut Milk
1 and 1/4 cup water
1 small russet potato, diced into 1-inch cubes (about 1 cup)
1 and 1/2 cups broccoli florets
1 and 1/2 cups cauliflower florets
2 tablespoons tamari
1/2 tablespoon coconut sugar

View the full recipe at Making Thyme for Health →