The secret to this curry is the peanut butter to make it extra creamy and the homemade paste (coming soon) for a luscious fiery broth. Use any veg you like! 

• 1 yellow onion, chopped 
• 4 cloves garlic, minced 
• 1 red bell pepper, cored and chopped 
• 1 tsp ginger, grated 
• 2 tbsp avocado oil
• 1 tbsp thinly sliced lemongrass (if using store bought curry paste) 
• 2-4 tbsp red curry paste (store bought or homemade recipe coming)
• 1/2 cup crushed tomatoes 
• 1 heaping tbsp of peanut butter or sunflower butter 
• 1 tbsp coconut sugar 
• 1/2 tsp ground cumin 
• 1/2 tsp ground coriander 
• Sea salt to taste 
• 2 cups water 
• 1 zucchini chopped
• 2 baby bok choy, roughly chopped
• 1 cup of cauliflower florets 
• 1 cup of string beans 
• 1 handful of greens (I used beet greens) 
• 1 can of unsweetened coconut milk 

Garnish: chili oil & fresh cilantro 

Heat a large pot w oil. Add garlic, ginger, lemongrass and onion. Then add bell pepper and mix in curry paste. Add crushed tomatoes and season with salt. Add coconut sugar, coriander and cumin and stir on medium heat. Stir in peanut butter or sunflower butter until dissolved. Add water and bring to a boil, then simmer and in chopped zucchini and cauliflower. Bring to a boil then simmer and cover for 10 minutes or until veggies are tender. Add in bok choy, greens and green beans and pour in coconut milk. Stir and cover off heat for a few minutes until greens soften but stay bright. Season more with sea salt and coconut sugar to your liking. Ladle into bowls and garnish w chili oil and cilantro Serve with rice or a grain free tortilla!