Green Curry Vegan Style

Ok, so I struggle with Asian dishes….most recently though I find if I quadruple the spices it gets a little better.

Made this recipe cause I hate leftover veggies and wanted something other than soup or a pot pie. So I used my leftover mushrooms, carrots, potatoes, spinach, and added in some seitan and asparagus.

In a large pot fry 2 tsp coconut oil over medium heat with 2 cloves garlic and 1 Tbsp powdered ginger. Then add the carrots, potatoes, mushrooms, and asparagus. Cook for 3 minutes.

Then add 3 cans of coconut milk, and one WHOLE jar of vegan green curry paste.

Cook over low heat for at least 30 minutes, until the veggies are tender.

Turn heat back up to medium, add the seitan and spinach, and cook another 5 minutes. Add 2 Tbsp sugar, 1 tsp salt, mix and serve over rice.



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