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Vegan Thai Green Curry from Leftover Roasted Vegetables

Vegan Thai Green Curry from Leftover Roasted Vegetables

Ingredients

Leftover Roasted Veggies (in the recipe we have Roasted Eggplant, Carrots, Cucumbers, and Broccoli)
2 heap teaspoons of Organic Thai Green Curry Paste
2 tbsp Extra Virgin Olive Oil
200ml Coconut Milk
Boiled rice
Fresh scallion and lime (to garnish)
Salt

Instructions

  1. This vegan green curry recipe is as simple as it gets. Heat oil in a wok or saucepan, add Organic Thai Green Curry Paste and stir-fry.
  2. Add coconut milk and leftover roasted veggies and bring to a boil.
  3. Add in a pinch of salt for flavor.
  4. Garnish with fresh scallion and a slice of lime.
  5. Serve and enjoy!

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