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Thanksgiving Leftover Sandwich with Roasted Garlic & Thyme Aioli Recipe
Fall
Rainbow Thai Vegetable Curry
Ingredients
2 heaping tablespoons red or yellow curry paste
3 tablespoons California Olive Ranch 100% California EVOO
Approx. 4 cups chopped veggies of your choice, (we used green+yellow zucchini, carrots, broccoli and purple cabbage) bell pepper, sweet and regular potato and mushrooms are great options too.
1 small onion
2 cloves garlic
2 15 oz cans of full fat coconut milk
2 cups of veggie broth
Salt to taste
Fresh cilantro and lime for topping
Instructions
- To a large pot over medium heat, add your curry paste.
- Cook paste for 1 minute to release it’s flavors.
- Add in 3 tablespoons of California Olive Ranch 100% CA EVOO and stir.
- Add in chopped onion and garlic and let cook for 2 minutes.
- Add in all chopped veggies, coconut milk, and veggie broth.
- Bring pot to a boil then reduce heat to low and simmer for 25-30 minutes, until all veggies are cooked through.
- Serve over rice or soup style and top with fresh cilantro and a squeeze of lime.
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