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Almond Butter Vegetable Curry

Stephanie Laidlaw, Hope For Healing

In a large frying pan or wok, sauté the chopped veggies in oil for 5-7 minutes until they are soft. Sprinkle salt and pepper to season just a bit.

Add the sauce ingredients and bring to a boil. Simmer for 5-6 minutes to mix the flavors and let the milk and almond butter meld together with the spices and seasonings. Cover the pan and simmer for an additional 3-5 minutes. Pour curry over rice noodles or brown rice. Makes about 4 servings.

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Almond Butter Vegetable Curry

Ingredients

  • 1-2 Tbsp coconut oil
  • 1 cup chopped zucchini
  • 1 cup chopped carrots
  • 1 cup chopped red (or green) bell pepper
  • Salt and pepper to taste
  • Sauce:
  • 1-2 cups So Delicious® Dairy Free Coconut Milk
  • 1/3 cup Almond Butter
  • 1 Tbsp Thai red curry paste
  • 2 tsp ground ginger
  • 1 ½ tsp ground or minced garlic
  • 1 tsp ground turmeric
  • ½ tsp ground mustard seed
  • Sea salt and black peppter to taste
  • Squeeze of fresh lemon juice, or about 1 Tbs