Vegan Thai Coconut Red Curry w/ Stir Fry Vegetables

1 Can (14 oz.) Coconut Milk

1/2 cup Vegetable Broth or Water

2 Tbsp Ginger

3 Cloves Garlic

1 Tbsp Red Curry Paste

1/3 cup Cashews (or Cashew Butter)

1 Tbsp Lime

1 Tbsp Soy Sauce

1 Tbsp Garam Masala (or preferred spice blend)

1 Red Chili Pepper (optional)

1 Tbsp Coconut sugar (optional)

1/2 tsp Fish Sauce (optional)

1 Tbsp Coconut Oil (or oil of choice for frying)

2 Bell Peppers

1 Onion

1 Head Broccoli

Cashews and Coriander (Cilantro) for garnish

Combine coconut milk, broth, ginger, garlic, curry paste, cashew butter, lime, soy sauce, and spices into a blender or food processor and blend until smooth.

Heat coconut oil in a large crockpot and fry carrot, onion, bell peppers and broccoli at medium heat until almost tender. Add the curry sauce to the pot and turn the burner to medium low.

Once thickened (5-10 minutes) and vegetable are tender, serve over noodles or brown rice and enjoy!