30-Minute Summer Vegetable Red Curry

Yield: Serves 3 to 4


3 tablespoons coconut oil
1 small yellow onion, chopped
1 large carrot, chopped
1 Yukon Gold potato, chopped
1 red bell pepper, chopped
1 tablespoon fresh ginger, peeled and grated
3 cloves garlic, minced
1 medium zucchini squash, chopped
1 medium yellow squash, chopped
1 (14-ounce) can full-fat coconut milk
¼ cup red curry paste
Sea salt to taste
Cooked brown rice for serving

Read more at theroastedroot.net



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