Ingredients
Units
Scale
- 1 white onion, chopped
- 1 1/2 cups carrots, bite size chopped
- 2 cups potatoes, bite sized chopped (I like a combo of sweet, purple and russet potatoes)
- 1 1/2 cups mushrooms (Shiitake and champignons)
- 1/4 cup red Thai curry paste (more if you like it spicy)
- 1/8 cup turmeric powder
- 1/4 cup ginger slices
- 3 cans coconut milk (full fat)
- 1 1/2 cups water with vegetable stock
- 1/8 cup lemon/lime juice
- 1/8 + 1/4 cup water
Toppings:
- cilantro, chopped
- sliced avocados
- lime wedges
Side:
- whole brown rice
Instructions
- Prepare and chop all the veggies as instructed.
- Place the red curry paste in a large pot over medium heat and add 1/8 cup of water.
- Let simmer for 30 seconds and add the white onion, mushrooms, ginger slices and ground turmeric. Add the remaining 1/4 cup water and let simmer for 10 minutes, stirring occasionally.
- Pour in the coconut milk and vegetable stock and bring to simmer.
- Add the potatoes and carrots and let simmer for 10-15 minutes (depending on desired texture of the root vegetables).
- Once the veggies are cooked, add the lime/ lemon juice and stir until combined.
- Serve with whole brown rice and top with fresh cilantro, avocado and more lime wedges!
Description
For the recipe video check out my Facebook page The Tasty K!
