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Coconut Ginger Vegetable Curry


1 ½ tablespoons coconut oil or vegetable oil
1 large onion, halved and sliced
Half of a medium cauliflower, cut into florets
2 medium carrots, sliced
1 large Yukon Gold potato, halved and thinly sliced
1 tablespoon minced garlic, 3 to 4 medium cloves
1 tablespoon of Apis Ginger Paste
1 teaspoon dried turmeric or substitute 1 tablespoon minced fresh turmeric
1 ½ tablespoons red curry paste
1 (15-ounce) can of full-fat coconut milk, about 1 ½ cups
1 to 1 ½ cups water or use broth
A handful of green beans or snap peas, trimmed and cut in half
1 cup chopped tomatoes, 3 small tomatoes
1 tablespoon fish sauce
A handful of fresh cilantro leaves with tender stems, chopped
Juice of 1 lime or more to taste

  • In a wok or large saucepan, heat the oil over medium-high heat. Add the onions, carrots, and cauliflower florets when the oil is shimmering. Cook for about 8 minutes, stirring periodically, or until the vegetables start to soften.
  • Add the turmeric, ginger, and garlic powder. Cook for one minute while circling the spices in the pan.
  • Add the curry paste and give it a good toss to cover the majority of the vegetables.
  • Stir in the potatoes, coconut milk and 1 cup of water. Stir, then bring the mixture to a simmer. Cook the potatoes for 5 to 10 minutes at a low simmer, or until they are almost soft. Add 1/2 cup of water if the curry seems too thick or if there doesn't seem to be enough liquid.
  • Cook for another 3 to 5 minutes, or until the green beans are bright green and soft, after tossing the tomatoes and green beans.
  • Lastly, stir in the fish sauce, cilantro, and lime juice. and theyummy, Coconut Ginger Vegetable Curry is ready to serve.