Thai Veggie Curry

If you’re looking to spice up your meals and inject a bit of warmth into these chilly February evenings, we’ve got the perfect recipe for you.

Ingredients:

2 tbsps Coconut Oil
1 Yellow Onion (large)
1 Red Bell Pepper (chopped)
1. Yellow Bell Pepper (chopped)
2. Carrot (chopped )
2 cups Shiitake Mushrooms
2 cups Pumpkin (chopped)
2 tbsps Ginger (grated)
1 tbsp Lemongrass Paste
2 tbsps Curry Powder
1 Garlic (miced )
900 mls Vegetable Broth
2 tins Canned Coconut Milk
2 cups Pak Choi (stemmed and roughly chopped)
1/4 cup Basil Leaves ( plus more for garnish)
2 Lime (to for serving )

DIRECTIONS

1. In a large pot, add 2 tbsp oil to the pot. Add onion, bell pepper, pumpkin and carrot; cook 5 minutes, until veggies start to soften. Add mushrooms, cook 6 to 7 more minutes, stirring occasionally, until mushrooms are golden.
2. Stir in ginger, curry powder, garlic, lemongrass paste, and remaining 1 tsp.
3. Add salt; cook 2 minutes, until aromatic.
4. Add broth and coconut milk, stirring to break up any browned bits at the bottom of the pot. Stir in bok choy and tofu, and gently simmer soup for 15 minutes, uncovered. (If soup starts to boil, reduce heat to maintain a light simmer.)
5. Stir in fresh basil, and adjust seasonings as needed. Divide evenly into bowls, and add garnishes of choice.