Loaded Vegetable Thai Curry

Per your request is my loaded vegetable curry. You are going to be AMAZED at how easy AND super delicious (and healthy) this is. There are a million recipes like it out there so although this is my own, it may look similar to someone else’s because it’s just that easy.

I love to serve it over white jasmine rice (we get some that is grown locally here in Missouri) but it is also equally delicious and possibly heartier than the rice. Just make some crispy roasted potatoes and ladle the veggie goodness over the top!

Also, this is vegan and gluten free too!

Loaded Vegetable Thai Curry
(Gluten-Free and Vegan)

1 tbs avocado or coconut oil
1 tbs of onion powder or 1/2 chopped onion
1 tsp of salt
1 tbs fresh grated ginger
2 cloves of garlic
About 3-5 cups of your favorite vegetables chopped (I used peas, yellow squash, peas, red peppers, kale, and green peppers-broccoli and mushrooms are great too!)
2 tbs red curry paste
1 tbs sweet red chili sauce
1 14 oz can of fall fat coconut milk
1/2 cup of water
1 tbs tamari
2 tsp lime juice
Warm the oil over medium heat and add in onion powder and stir over the heat for 20 seconds.
Add in your salt.
Then add your ginger and garlic and cook for 20 more seconds while constantly stirring.
Add all of your chopped veggies at this point except any leafy greens you are using.
Once your veggies are fork tender, usually about 5 minutes, add in your red curry paste and sweet chili sauce and cook a few minutes longer.
Now add your coconut milk, 1/2 cup of water, and your leafy greens.
Cook with a gentle simmer on low heat for 10 minutes or so.
Remove from heat and add in your tamari and lime. Add more tamari or salt as needed.
Serve over your cooked rice or crispy potatoes!

On my Instagram last a few days ago I talked about how we all need to aim for 40 DIFFERENT servings of vegetables, fruits, herbs and spices a week AND 1 tbs counts as a serving. To be honest, you should aim for more as 40 isn’t that hard to achieve if you are eating a heavy plant based diet. But some of you were really curious HOW to get that amount in in a 7 day time span.

Think about this meal for example we have:
Red pepper
Green pepper (different colors and variety of each food counts because each type brings different antioxidants and other beneficial nutrients our bodies need)
Yellow squash
Not to mention the spices that are added to the meal

That right there is 4 servings PLUS spices. If you average 4 servings per meal, remember a serving is just 1 tbs, then 3×4 is 12 per day and 12×7 days is 84 servings! THAT IS DOUBLE than what is recommended in the natural health and wellness world. Obviously, some meals you won’t have that many or maybe you eat out one meal and don’t have any at all, but overall, you should be getting well over the 40 serving suggestion.

Instead of focusing on counting out macros or calories, try just focusing on getting your 40 servings of plant based nutrients in per week and see what a different that makes!

As always, if you are needing customized support and care regarding your health and wellness please feel free to email me office@dosewellness.com or go to the SERVICE tab on the website here for more information.

Many blessings!