Vegetarian Red Coconut Curry
This makes 2 servings of Vegetarian Red Coconut Curry. Each serving comes out to 398 Calories, 40.73g Fats, 7.86g Carbs, and 3.91g Protein.
- 1 cup broccoli florets
- 1 large handful of spinach
- 4 tablespoons coconut oil
- ¼ medium onion
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 teaspoons Fysh sauce
- 2 teaspoons soy sauce
- 1 tablespoon red curry paste
- ½ cup coconut cream or coconut milk
Chop onions and minced garlic. Add 2 tbsp. Coconut Oil to a pan and bring to medium-high heat.
Once hot, add onions to the pan and cook until semi-translucent. Then add garlic to the the pan to brown it.
Turn heat down to medium-low and add broccoli to the pan. Stir everything together well.
Once broccoli is partially cooked, move vegetables to the side of the pan and add curry paste. Let this cook for 45-60 seconds.
Add spinach on top of the broccoli and once it begins to wilt, add the coconut cream and the rest of the coconut oil.
Stir together and add soy sauce, fysh sauce, and ginger. Let simmer for 5-10 minutes, depending on the thickness you want.