The flavor combinations in this dish are amazing. This is one of Matt’s favorite meals because it’s rich, creamy, and super versatile. You can use any type of protein you prefer with this dish. I love adding chickpeas or chicken and having it with brown rice, quinoa, or brown rice noodles. This is one of my go-to meals in the winter because it’s warming which makes it perfect on a cold, winter night. You could easily make this meal in under 30 minutes!
Sun Butter Vegetable Curry
(Makes 4 servings)
Ingredients:
1-2 tablespoons coconut oil
1 cup chopped zucchini
1 cup chopped carrots
1 cup chopped red or green
bell pepper
Sea salt and pepper to taste
Sauce:
1-2 cups coconut milk
1/3 cup sunflower seed butter
1 tablespoon Thai red curry paste
2 teaspoons ground ginger
1 1/2 teaspoons ground
or minced garlic
1 teaspoon ground turmeric
1/2 teaspoon ground mustard seed
Sea salt and black pepper to taste
1 tablespoon lemon juice
Directions:
In a large sauté pan or wok, sauté the chopped veggies in coconut oil for 5-7 minutes until they are soft. Sprinkle with salt and pepper to season.
Add the sauce ingredients and bring to a boil. Simmer for 5-6 minutes to mix the flavors, and let the milk and sun butter melt together with the spices and seasonings. Cover the pan, and simmer for an additional 3-5 minutes.
Pour curry over rice noodles or brown rice.
