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
- 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.
- Add coconut milk and leftover roasted veggies and bring to a boil.
- Add in a pinch of salt for flavor.
- Garnish with fresh scallion and a slice of lime.
- Serve and enjoy!
