Thai Coconut Curry
1 tbsp light olive oil or coconut oil
1⁄2 an onion, diced
1 cup shredded cabbage (purple or green)
1 cup carrots, shredded or chopped finely
1 cup broccoli, cut into bite-sized pieces
3⁄4 cup asparagus, chopped
pasta for 2-4 people
Ingredients for the Sauce:
1 tbsp of minced ginger
1 – 1 1⁄2 tbsp of red curry paste
1 can of coconut milk
2 tbsp brown sugar
2 tbsp soya sauce
Boil water for the noodles.
Heat a large skillet on medium and add the oil. Chop the onion and cabbage and add them to the skillet. Next do the carrots, then broccoli and the asparagus last (it cooks the quickest).
Meanwhile add the noodles to boiling water and cook them uncovered for 10 minutes. Make the sauce and add it to the vegetables. Let everything simmer until the vegetables are cooked. Toss the veggies and noodles together and serve.