Yield: 2 to 4 servings Active Time: 15 minutes Total Time: 40 minutes 1 tablespoon coconut oil 2 shallots, finely chopped 1-inch knob of ginger, peeled and minced 3 cloves garlic, minced 1 tablespoon turmeric 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon chili powder 1/2 teaspoon cayenne pepper Zest of 1 lime 1 tablespoon green curry paste 1 14-oz can coconut milk 1 tablespoon coconut sugar 1 tablespoon fish sauce 3 cups mixed vegetables 1 tablespoon lime juice Vegetable mix-ins

Japanese eggplant Haricots verts Purple cauliflower Yellow bell pepper Sliced carrots Garnish

Chopped green onions Sliced purple cabbage Mint leaves Heat the oil in a large frying pan and cook the shallots and garlic for 5 minutes until soft, but not brown. Add the minced garlic and stir for another minute. Sprinkle in turmeric, coriander, cumin, chili, cayenne, and lime zest and stir to combine. Add in curry paste and allow to cook another minute. Pour in coconut milk, add half a can of water, and bring to a gentle simmer. Once simmering, add the coconut sugar and fish sauce along with all the desired chopped vegetables. Cover and simmer for 5 minutes, then remove lid and continue cooking until the sauce reduces and thickens a little. Taste for seasoning and add lime juice. Garnish with green onions, purple cabbage, and mint leaves to serve.

Source: https://thrivemarket.com/blog/yellow-curry-rainbow-veggies-beats-takeout-every-time