- 2 tbs olive or vegetable oil
- 1 small onion
- 1/2" of diced ginger
- 2 garlic cloves (minced)
- 3 bell peppers (green, red, yellow)
- 3 carrots
- 1 1/2c diced kale, stem removed
- 1 can coconut milk
- 2 tbs red curry paste
Start by chopping up all your veggies -when you start cooking you don't want to be running back and forth from the cutting board to the stove.
Dice the onion
Chop the carrot up into 1/4" thick diagonal slices
Chop the bell peppers into 2" long strips
Remove the kale leaf from the stem and dice the kale into bite sized pieces
- Add the carrots, kale and coconut milk. Bring to a boil then set it to simmer for 5 to 10 minutes or until the carrots are soft enough to your liking.