Quick and easy vegetable curry with loads of vegetables sauteed and simmered in a rich coconut curry sauce. You don't have to be vegan to love this entree!
In a 3-quart sauce pot, heat COCONUT OIL over medium heat until shimmering (about 2 minutes).
Add GREEN ONIONS (the white part), GARLIC, and GINGER. Sauté a few minutes until fragrant.
Add CARROTS, BROCCOLI, CAULIFLOWER, and MUSHROOMS. Sauté a few minutes, stirring as needed.
Stir CURRY PASTE into the vegetables and sauté until the curry becomes fragrant, stirring as needed.
Stir in TOMATOES (with juice), COCONUT MILK, and CHICKPEAS. Increase heat to HIGH and bring to a boil.
Reduce heat, cover, and simmer for about 10 minutes until warmed through, stirring as needed.
Add KALE, LIME JUICE, and LIME ZEST. Cover and simmer for a few minutes to wilt the kale.
Serve warm, garnished with GREEN ONION tops and other optional garnishes.
To store, cool completely and refrigerate for up to 5 days in an airtight container or freeze for up to 3 months (or longer if vacuum sealed).
Notes
Instant Pot Instructions
Use the "Saute" function to saute onion, garlic, and ginger in coconut oil until tender.
Add remaining ingredients.
Close lid, turn pressure release valve to "sealing", set pressure cooker button to HIGH Pressure for 1 minute. You heard that right, only 1 minute because it keeps the veggies from getting mushy.
Allow 10-minute natural pressure release. Carefully open the lid and stir the curry until well combined.