Vegan thai coconut vegetable curry.

1.0 tbsp Coconut Oil
4 stalks Green Onion
1 cup Cauliflower
4 clove Garlic
1 cup, chopped Carrots, raw
1 cup, pieces or slices Mushrooms, fresh
4 tbsp red thai curry paste
1.75 cup chickpeas
1.75 cup fire toasted diced tomatoes
1.0 cup seasons choice frozen peas
1- 13.66 oz can lite coconut milk
1.0 tsp Salt
3.0 cup, chopped Kale

Gather all the ingredients and measure, chop, dice Etc. In a 3 quart Skillet or pot heat coconut oil over medium heat until simmering about 2 minutes. Add onions, garlic, cauliflower, carrots and mushrooms all at once, continue to heat and stir vegetables until become fragrant and slightly soft about 4 minutes. Clear space in the pot and add the curry paste allowed to sautee about a minute before stirring into vegetables. Add chickpeas, Tomatoes, peas, coconut milk and salt semicolon increase the heat enough to boil. After a few minutes reduce heat to low and simmer for about 15 minutes uncovered. Add kale and cover and simmer long enough to wield about 2 minutes. Serve over rice.

Serving Size: Makes 7- 1 cup servings

Number of Servings: 7.0

Recipe submitted by SparkPeople user TCRANE522.