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Vegan Thai Coconut Vegetable Curry

Traci Antonovich
  • 30 minutes
  • Serves 7

INGREDIENTS

1 cup

Carrots

1 cup

Cauliflower

1 15 ounce can

Chickpeas

4 cloves

Garlic

2

Green onions

2 cups

Kale, fresh

1 cup

Mushrooms

1 cup

Peas, Frozen

1 15 ounce can

Tomatoes

1 15 ounce can

Coconut milk

3 tbsp

Curry paste

1/2 tsp

Kosher salt

2 tbsp

Coconut oil