Thai Green Curry

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, chopped small
• 4 cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 2 cups cubed butternut squash (or sweet potatoes)
• Tofu
• Water crest
• Bamboo shoots
• 1 red bell pepper, seeded and sliced into 1 inch pieces
• 1 medium zucchini, sliced and halved
• 3-4 tablespoons green curry paste (make sure it's vegan)
• (2)- 13.5 ounce cans light coconut milk
• 1 tablespoon cornstarch
• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 tablespoon granulated sugar
• 2 tablespoons low sodium soy sauce OR tamari for gluten free
• 2 tablespoons fresh lime juice
• 4 cups baby spinach
• 1 cup frozen peas, thawed
• salt, to taste

Instructions

• It's better to make sauce separate
• Cook tofu separate and add at end
• First, prepare all of the vegetables and have them close by before you heat the pan. Get your rice cooking.
• Heat 2 tablespoons olive oil in a large skillet over medium high heat. Once it's warm, add the chopped onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and ginger and cook for 30 seconds.
• Add the butternut squash or sweet potatoes, red bell pepper, zucchini and curry paste to the pan and cook, stirring frequently, for 2-3 minutes.
• Whisk the cornstarch with a little of the coconut milk (about 1/2 cup) then add to the pan. Add the rest of the coconut milk, cauliflower, broccoli, sugar, soy sauce and lime juice. Stir.
• Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until the vegetables are tender. Stir in the baby spinach and peas and cook until the peas are heated through and the spinach has wilted. Thin with a little water, as desired.
• Serve with rice or noodles, and garnish with lime wedges, basil or cilantro and chopped cashews, if desired. Enjoy!