30 Minute summer Vegetable Red Curry

PREP TIME: 10 MINUTES  COOK TIME: 15 MINUTES  TOTAL TIME: 25 MINUTES

INGREDIENTS
3 tablespoons coconut oil
1 large carrot chopped
1 Yukon Gold potato chopped
1 red bell pepper chopped
1 tablespoon fresh ginger peeled and grated
3 cloves garlic minced
1 medium zucchini squash chopped
1 medium yellow squash chopped
1 14-ounce can full-fat coconut milk
¼ cup red curry paste
sea salt
Cooked brown rice for serving

INSTRUCTIONS
Heat the coconut oil to medium-high in a large skillet or wok. Add the carrot and potato. Cover and cook, stirring occasionally, until the veggies have softened but are still al dente, about 8-10 minutes.
While the veggies are cooking, prepare the curry sauce by pouring the coconut milk and curry paste into a blender and blend until completely smooth. Set aside until ready to use.
Add the bell pepper, ginger, and garlic to the skillet with the veggies and continue cooking, stirring occasionally, for 2 minutes.
Add the zucchini and yellow squash, along with the red curry sauce. Bring to a gentle boil, then reduce the heat to a simmer and cook until squash is cooked to desired doneness, about 5 minutes.
Taste curry for flavor and add sea salt to taste. Serve curry with cooked rice and fresh cilantro.

http://www.theroastedroot.net/30-minute-summer-vegetable-red-curry/