Easy Weekday True Lime Curry

Ingredients

• 1

  large shallot, minced

• 6

  garlic cloves, minced

  
  

• 1 tbsp

  fresh ginger, peeled and finely chopped

• 2 tbsp

  vegetable oil

  
  

• 2 tbsp

  red curry paste

• 2 tsp

  ground turmeric

• 1 tsp

  True Lime

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• 1 1/2 cups diced tomatoes, with juice (not drained)

  
  

• 1

  13.5-ounce can unsweetened coconut milk (full fat)

• 1 tbsp

  honey

• 1/2 tsp

  salt

• 4 c

  mixed vegetables (such as carrots, mushrooms, green beans, broccoli, bell peppers, sweet potatoes, and/or cauliflower), cut into 1-inch pieces

• 1-2 cups vegetable broth or water

  
  

• Cooked brown rice or rice noodles (for serving)

  
  

• Fresh cilantro, as garnish (optional)

  
  

• Additional True Lime (for garnish)

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• Chopped red chili pepper (for garnish, optional)

  
  

Directions

1. Heat oil in a large skillet over medium, and add shallots, garlic, and ginger. Sautee until just brown, about 3-4 minutes.
2. Add curry paste to pan, along with turmeric and True Lime. Let mixture warm and stir until it begins to stick to the pan (about 3-minutes).
3. Add the tomatoes (with juice), coconut milk, salt, and honey. Stir well to combine, and cook until sauce has thickened slightly (about 8-10 minutes).
4. Add vegetables along with broth or water (eye the amount of liquid to add), and bring to a simmer. Cook for another 8-10 minutes, stirring frequently.
5. Serve warm with brown rice or noodles, garnish with fresh cilantro, chopped red pepper (optional), and an additional sprinkling of True Lime.