Weeknight Curry

Like Heidi says, this recipe is a good way to use up any extra veggies that you’ve got in your fridge.  I’ve made this a couple of times already and while I have to be honest and say that it is not nearly as yummy as the red curry we order for takeout it is far healthier and still pretty tasty.

Cook your onion in some coconut oil with a big pinch of salt.


Add your zucchini and cook for a minute.

Mash some red curry paste with coconut milk and stir it in to your onions and zucchini.  Then add the rest of your coconut milk.

Add your asparagus and cover and cook for a couple more minutes. Then add your broth. Salt to taste and you’re ready to eat!

We are carnivores over here and threw in some chicken rather than tofu. I also had some red potatoes that needed to be eaten up so I threw those in, too. This recipe is great to keep on hand for all those times where you have handfuls of random veggies that you’re not sure what to do with!

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