INGREDIENTS
1 tbsp
vegetable oil
1/2 cup
sliced yellow onion
2 tsp
minced ginger
2 cloves
garlic, minced
2 tbsp
red curry paste
2 cups
/ 170 g) green beans, trimmed and snapped in half
2
medium carrots, peeled and sliced
1
/ 240 g) can pre-cooked artichoke hearts
1 cup
vegetable stock (or water)
1 14 ounce can
unsweetened coconut milk, divided
1 tbsp
soy sauce (or tamari for gluten free)
1/2 tbsp
sugar
1
bell pepper, sliced
1
zucchini, sliced
(Optional) Chopped cilantro for garnish
Lime juice