Ingredients:

  • 2 tablespoons (30 ml) coconut oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 inch (2.5 cm) piece of ginger, peeled and grated
  • 2 tablespoons (30 ml) vegan red curry paste
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup (150g) broccoli florets
  • 1 cup (75g) sliced mushrooms (shiitake or button)
  • 1 can (14 oz / 400g) bamboo shoots, drained and rinsed
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 1 cup (240 ml) vegetable broth
  • 1 tablespoon (15 ml) soy sauce (or tamari for gluten-free)
  • 1 tablespoon (15 ml) lime juice
  • 1 tablespoon (15 ml) cornstarch or tapioca starch (mixed with 2 tablespoons cold water to make a slurry)
  • 1/4 cup (35g) cashews, roughly chopped
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Heat coconut oil in a large skillet or wok over medium heat. Add onion and cook until softened. Add garlic and ginger; cook until fragrant.
  2. Stir in red curry paste and cook for 1-2 minutes, until fragrant, ensuring it doesn't burn.
  3. Add bell peppers, broccoli, mushrooms, and bamboo shoots to the skillet. Cook until slightly softened.
  4. Pour in coconut milk and vegetable broth. Bring to a simmer.
  5. Stir in soy sauce and lime juice. Gradually add the cornstarch slurry, stirring constantly, until the curry thickens to your desired consistency.
  6. Stir in cashews. Serve hot over rice or noodles. Garnish with fresh cilantro.