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Since the weather has been getting cooler I’ve been becoming OBSESSED with curries. What a perfect way of getting in lots of vegetables in your day and more spice in your life!

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Prep Time – 20 minutes

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Cook Time – 30 minutes

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Servings – 8-10

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    1 Onion, chopped
    2 cloves Garlic, minced
    1 stalk of Lemongrass
    2 thumbs of Ginger, sliced
    2 tbsp Red Curry Paste (or Green Curry, whatever floats your boat!)
    1 Eggplant, chopped
    1 Red pepper, chopped
    Handful of Oyster Mushrooms
    Package of Tofu , sliced
    2 cans Coconut Milk
    2 tbsp Fish Sauce
    4 Kaffir Lime Leaves
    Red Thai Chilis, sliced
    1 Juice of Lime
    Salt and Pepper to Taste
    Cilantro for garnish

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  1. In a large pot, saute onions and garlic on medium-low heat with coconut oil until tender. Add in ginger, and eggplant, pepper and saute for 3-4 minutes.
  2. Add coconut milk, lemongrass, curry paste, fish sauce, tofu, chilis and mushrooms and bring to a boil.
     –
  3. Once boiled, bring down to a simmer and add lime leaves, salt, pepper and juice of a lime. Allow to simmer for 20 minutes.
  4. Serve curry on top of a bed of whole grain rice and top with cilantro and fresh lime juice.

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