Vegan Red Curry with Freezer Coconut Tomato Sauce

Make this vegetarian red curry with freezer tomato coconut sauce to save time! It’s vegan, gluten free and vegetable packed.

Tomato Coconut Freezer Sauce:
2 onions, peeled and roughly chopped
2 carrots, roughly chopped
1 red bell pepper, stemmed, seeded and roughly chopped
6 cloves of garlic
Thumb sized amount peeled, fresh ginger, minced
1 tablespoon coconut oil
⅛-1/4 teaspoon cayenne
2 teaspoons ground coriander
4 teaspoons ground cumin
½ teaspoon black pepper
½ teaspoon cinnamon
1 tablespoon paprika
1 tablespoon turmeric
4 teaspoons garam masala
½ teaspoon salt
1 28-ounce can crushed tomatoes
2 cups vegetable broth
⅓ cup cilantro, chopped
1 14-ounce can full fat coconut milk

Curry:
1 tablespoon coconut oil
2 medium sweet potatoes, peeled in ½ in dice
1 red bell pepper, stemmed, seeded and chopped
2 medium zucchini, chopped in ½ inch dice
8 ounces mushrooms, quartered
1 can garbanzo beans, drained
Cilantro, for garnish

View the full recipe at Avocado A Day →