Broccoli Squash and Chard Thai Coconut Curry
recipe from @thatplantbasedgal
2 tbsp coconut oil
1 yellow onion
4 gloves minced garlic
2 tbsp fresh ginger
2-3 tbsp red curry paste
1-2 cans coconut milk (if you only use one can, you can 1 cup water)
1 tsp ground turmeric
1 tsp cayenne
½ tablespoon yellow curry powder
2 tbsp coconut aminos
1 tbsp maple syrup (optional)
1 head broccoli or cauliflower
1 acorn squash
1 bunch rainbow chard
Heat a large pot over medium heat. Once hot, add coconut oil, onion, garlic, and ginger. Saute for 2-3 minutes.
Add curry paste and stir 2 minutes more. Add coconut milk, turmeric, coconut aminos, maple syrup, and stir. Bring to a simmer over medium heat.
Once simmering, add broccoli/cauliflower/romanesco, squash, and chopped chard and slightly reduce heat.
Cover and cook for 10-15 min, stirring occasionally to soften veggies. Keep at simmer, lower heat if boiling.
Taste and adjust flavor (more maple syrup, coconut aminos, etc)
Garnish with fresh herbs and serve with your favorite rice.