Thai Coconut & Peanut Butter Curry

INGREDIENTS

1 cup

onion, chopped (90g)

small red bell peppers, sliced thin (330g)

8 oz

baby bella mushrooms, sliced

2 cups

vegetable broth (480g)

1 can

full-fat coconut milk – must be the canned type (for a low-calorie version, see link below.)

2 tbsp

soy sauce (or gf soy sauce) (30g)

1 tsp

powdered ginger

1/4 tsp

salt

pure stevia, or 2 tbsp brown sugar (or coconut sugar)

2 tbsp

red curry paste (30-45g)

1/4 cup

peanut butter (can omit for a peanut-free curry) (60g)

4 cups

broccoli florets (300g)

carrots or 3 small zucchini, in coins (250g)

1 cup

pineapple, chopped (140g)

fresh basil leaves torn (dried basil works, but fresh is much better)

optional garnishes: cilantro, chopped peanuts (you can also add sriracha)