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Adapted from: https://themovementmenu.com/vegan-thai-curry/

Serves: 6  Total time: 45 minutes

Ingredients

Directions

  1. Heat oil in a large skillet with deep sides over medium heat. After 2 minutes, add onions and salt. Cook, stirring often, until onions have softened and are turning translucent (about 5 minutes – don’t let them get too brown).
  2. Add potatoes and place lid over skillet. Stir every 3-4 minutes until potatoes are almost fork tender. Add eggplant, zucchini, carrots, and bell pepper. Cook, stirring occasionally for another 5 minutes. Add curry paste, garlic, ginger, and turmeric powder and cook another 2 minutes.
  3. Add oat/coconut milk and stir to combine.
  4. Reduce heat as necessary to maintain a gentle simmer and cook until the vegetables have softened to your liking, about 7 to 10 minutes, stirring occasionally. In a small bowl, whisk together the arrowroot flour with water until combined. Slowly pour in the arrowroot slurry while whisking. Simmer for about 1 minute longer, or until slightly thickened.
  5. Remove pot from the heat and stir in coconut aminos and rice vinegar. Taste and adjust seasoning, if needed. 
  6. Serve warm with cooked rice.

(Optional : add in some chopped fried tofu or tempeh, a can of rinsed & drained chickpeas, OR some cooked chicken for extra protein) 

(Tip: if you do not have the vegetables that are listed in the recipe, feel free to sub for whatever fresh or frozen veggies you have in your fridge or freezer.)