Red Thai Curry Vegetables

(6 Servings)

8 ounces mushrooms sliced

1 large onion sliced

2 heads broccoli cut into florets

1 red bell pepper diced

Sauce:

1 cup plain unsweetened non-dairy milk soy or almond

1 teaspoon coconut extract

1 tablespoon maple syrup

2-3 teaspoons red curry paste or green, (Thai Kitchen makes an oil-free variety)

Garnish:

6-8 leaves Thai basil finely chopped

In a large frying pan, cook the mushrooms and onions over high heat, gradually reducing the heat as they brown.

Add the broccoli and bell pepper, cover, and cook until their colors turn bright and they still have snap, about 5 minutes.

In a saucepan over medium-high heat, combine the milk, coconut extract, maple syrup and curry paste. Stir until warm and well combined.

Pour over the cooked vegetables with a garnish of Thai basil on top.

Source: The Prevent & Reverse Heart Disease Cookbook – Modified by eliminating carrots and rice and using almond or soy milk instead of oat milk.