Description
A rich, satisfying vegan dish full of vibrant flavors and colors.
Ingredients
Scale
- 1 tablespoon coconut oil
- 3 cloves garlic, minced
- 2 large shallots, minced (1/2 cup)
- ¼ teaspoon red pepper flakes or 1/2 Thai chile, seeds removed (optional)
- 1 tablespoons chopped ginger
- 2 cups mushrooms sliced
- 1 tablespoon red Chili paste or to taste (Thai Kitchen is a good brand)
- 1 can whole or lite coconut milk (13.5 oz) (Organic Native Forest is good)
- 2 cups broccoli or cauliflower, cut into small florets
- 1 cup carrots, sliced
- 3 cups kale leaves, stems removed cut into thin strips
- Celtic sea salt to taste
- 1 lime
Instructions
- Heat oil in a large sauté pan.
- Add shallots, sauté for a few minutes on low heat until they start to soften.
- Add garlic, ginger, red pepper flakes, sauté 1 minute, until fragrant.
- Add mushrooms, sauté on medium heat for 3 minutes until mushrooms give off a little liquid
- Add chili paste stirring it into the mushrooms. Sauté 1 minute.
- Add the coconut milk, stir to combine evenly.
- Add broccoli and carrots, to the pan. Stir to immerse vegetables into the coconut milk.
- Simmer on medium heat until the vegetables have lost their rawness and are starting to soften 3 minutes.
- Add the kale you may have to add it in batches until it wilts. Mix to coat with the coconut mixture. Sauté 2 minutes until kale is tender.
- Add salt to taste.
- Serve with a squeeze of lime.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Main Dish
- Cuisine: Thai, Paleo, Vegan