Green Thai Curry

1 tablespoon olive oil

3 cloves garlic

1 tablespoon fresh ginger, minced

1 medium yellow onion, thinly sliced

3 tablespoons green curry paste

2 (13.5 ounce) cans full-fat coconut milk (or use light coconut milk for a low-fat version)

½ lime or lemon, juiced

1 tablespoon maple syrup

1 tablespoon tamari or soy sauce

1 (15.5 ounce) can of chickpea (swap for baked tofu if desired)

1 cup cauliflower florets

1 cup broccoli florets

½ red bell pepper, thinly sliced

1 small zucchini, sliced

½ cup mushrooms, thinly sliced

Garnishes

Thai basil

Lime or lemon wedges

Chilli flakes or hot sauce

Cashews, chopped

Almonds, chopped

Place olive oil in a large pot over medium heat.

When oil is hot, add garlic, ginger and onion. Sauté for a few minutes until soft and transparent.

Add curry paste and combine with the onion mixture.

Add coconut milk, lime juice, maple syrup, tamari, chickpeas, and cauliflower. Cook over medium flame for 8 minutes, stirring occasionally.

Add remaining vegetables and cook for another 7 minutes.

Serves- 3 to 4

Serve with brown or white rice with the desired garnishes.

Note:
For additional protein, baked tofu can be added instead of chickpeas.

Garnishing with lime juice helps to intensify flavors and is highly recommended.

For a low-fat version using light coconut milk, you can add 1 tablespoon cornstarch to the milk (stirring well) to thicken the sauce.