Coconut Thai Vegetable Curry

Step 1

In a 3-quart soup pot, heat COCONUT OIL over medium heat until shimmering (about 2 minutes).

Step 2

Add GREEN ONIONS (the white part), GARLIC, and GINGER; sauté a few minutes. Then add GARLIC, CARROTS; BROCCOLI, CAULIFLOWER, MUSHROOMS and sauté until slightly tender, stirring as needed.

Step 3

Stir in CURRY PASTE, tossing to coat vegetables and sauté a few minutes until fragrant.

Step 4

Add TOMATOES (with juice), COCONUT MILK, and CHICKPEAS; increase heat to HIGH and bring to a boil.

Step 5

Reduce heat to low, cover, and simmer about 10 minutes until heated through, stirring as needed.

Step 6

Add KALE; cover and simmer a few minutes to wilt the kale.

Step 7

Serve warm garnished with GREEN ONION tops, LIME WEDGES, and THAI BASIL.

Step 8

To store, refrigerate in an airtight container or freeze in a freezer-safe container up to 3 months (or longer if vacuum sealed).