- 2 tablespoons avocado oil
- 1 yellow onion
- 2 red bell peppers
- 4–8 tablespoons minced garlic, to taste
- 1–2 jalapeño, optional
- 1 yellow squash
- 1 zucchini
- 8 oz sliced mushrooms
- 2 jars red curry paste (4 oz each)
- 2 cans chickpeas, drained and rinsed
- 2 cans coconut milk
- 4 cups of vegetable broth
- Kale or spinach (however much or little you want to add in for extra greens)
- For serving: cooked rice, rice noodles, or ramen noodles (ditch the seasoning packet)
- Chop up all veggies into 1″ pieces.
- In a large pot, heat the avocado oil over medium heat and add the onion. Sauté until translucent (about 2-5 minutes).
- Add garlic and any remaining fresh veggies to the pot and cook down to your desired consistency, 4-8 minutes for a little crunch. Longer for softer vegetables.
- Add both jars of curry paste and stir well.
- Add in chickpeas and stir.
- Add the coconut milk and vegetable broth.
- Bring this to a boil over high heat and then immediately back it down to a simmer.
- Cover and let simmer for 15 minutes. This is also the step where you can add your rice to your rice cooker or start cooking your rice or ramen noodles in a separate pot.
- When you have about 5 minutes until “dinner is served,” add in your chopped up kale or spinach (or both) and let them wilt down in the pot.
- Dish your rice or noodles into a bowl. Pour curry on top. Serve warm!
This recipe makes a TON of curry, so plan to freeze some, or cut the recipe in half.