Spicy Vegetable Red Curry

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Filled to the brim with warming spices and a powerful punch of nutrients with a variety of colorful vegetables, this spicy red curry is as nourishing as it is flavorful. Add in or swap out any vegetable to make it your own and something you'll come back to for an easy, quick, one-pan meal.

Ingredients: 3/4 cup zucchini (cut into rounds and then into quarters) 3/4 cup bell peppers (red, orange and/or yellow, sliced into strips) 1/2 cup okra (chopped into rounds) 3/4 purple and/or orange carrots (sliced into rounds about 1/4-inch thick) 1 TBSP fresh ginger root (diced) 1 TBSP fresh turmeric root (diced) drizzle of avocado oil 1 can full-fat coconut milk 1 can fire-roasted tomatoes 3 TBSP red curry paste 1/2 tsp dried ground turmeric 1/2 tsp dried chili powder 1/2 tsp sea salt 1 organic chicken breast* - sliced into 1-inch cubes *optional -- leave out and substitute with garbanzo beans to make vegan

Instructions: Slice/chop/cut all ingredients according to the list above.

In a large pan, sautee fresh ginger and fresh turmeric in a drizzle of avocado oil over medium heat, just to start releasing the flavors (about 3 minutes).

Add all vegetables, coconut milk, fire-roasted tomatoes, and red curry paste, salt, turmeric, and chili powder, to the pan and mix everything together (if adding garbanzo beans, add in now as well). Allow to simmer on medium heat for about 10 minutes. If adding chicken, add to the pan and mix into the stew. Cook for another 10 minutes. Test a piece of carrot for doneness, as they will be the ingredient that takes the longest to cook. Once the carrots are soft and slightly sweet, everything else should be done as well.

Remove from heat, and allow to cool for a few minutes before serving. Serve in a bowl over brown rice, quinoa, or on its own.

Makes about 4-5 servings.