Vegan Thai curry

For the past couple weeks, I failed at grocery shopping. In between work, running, running around for other reasons and collapsing into bed, I just picked up “groceries” here and there. After one-too-many canned tuna dinners, I decided that I should resume being an adult and get my little ass to the store. And to make up for my recent CVS diet, I got a little creative. The result? This delicious vegan Thai curry that is great for you, tastes great, AND since it makes a gigantic pot and freezes well, you get a bang for your buck.

Ingredients (from left to right): Canned pineapple, ground flaxseed, lite Thai coconut milk, red Thai curry paste, coconut oil, cauliflower, portobello mushrooms, sliced water chestnuts, garlic, onion, red quinoa, (not pictured) raw cubed butternut squash

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Step 1: Turn the stove on to medium heat. Dice up 4-5 cloves of garlic and half a white or yellow onion. Heat up a tablespoon of coconut oil and cook the garlic and onion until translucent.

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Step 2: Chop up one head of cauliflower into medium-sized florets. Cook for 5 minutes. While you wait, wash the portobello mushrooms by wiping with damp paper towels or a towel, and chop into bite-sized pieces. Add the mushrooms and cook for another 3 minutes.

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Step 3: Add in one 4 oz can of red Thai curry paste and one can of lite coconut milk. Stir until combined. Next, add in butternut squash, water chestnuts and pineapple. I like to add in a little bit of the pineapple juice from the can to balance out the spice with some sweetness. Sprinkle in some ground flaxseed, stir, and bring to a simmer. Let cook for another 5-10 minutes, or until the sauce is thickened and the cauliflower is fork-tender. Give it a taste and season with salt and pepper as needed.

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Step 4: This curry is great on its own, but I like it served over quinoa. You can use quinoa, rice or even noodles. You’ll be left with a huge pot, so when it cools, put into containers and freeze for future enjoyment.

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