Recipe- Flavorful And Delicious Vegetarian Thai Green Curry

Easy vegetarian Thai green curry recipe- without tofu! We are using butternut squash, green beans, and all the classic Thai green curry flavors for a delicious weeknight dinner that takes less than 30 minutes. Plant-based dinners have never been so easy!

Ingredients

2 pounds tomatoes 3-ish large slicing or heirloom tomatoes
kosher salt
2 cups shredded cheese sharp cheddar or monterey jack, divided
½ cup mayonnaise
1 tablespoon dijon mustard
2 eggs beaten
1 tablespoon potato starch
5 scallions thinly sliced
¼ cup fresh basil chopped
2 cloves garlic minced
½ teaspoon black pepper
¼ cup parmesan cheese
olive oil for greasing the pam

Method

- Prep all your vegetables and gather the remaining ingredients.

- In a large pan heat coconut oil over medium heat. Add onions and saute until soft, 4-6 minutes.

- Add ginger, squash, and bell pepper. Saute for 3 minutes.

- Stir in curry paste sauteing for 2 minutes.

- Add sugar, coconut milk, lime juice, and water. Bring to a boil and then reduce heat to a simmer. Simmer for 15 to 20 minutes until the squash is fork-tender.

- Stir in green beans and heat until warmed through. Salt to taste. Serve over rice and garnish with cilantro, lime wedges, and jalapeno slices.