Vegan Thai Coconut Vegetable Curry

Servings - 2 -4

INGREDIENTS
Coconut oil -2 tablespoons
Green onions - 60 grams
Carrot - 80 grams
Curry powder - 2 tablespoons
Cauliflower - 100 grams
Mushrooms - 90 grams
Coconut milk - 380 milliliters
Tomato - 150 grams
Chickpeas - 100 grams
Salt - 1/2 teaspoon
Green peas - 100 grams
Kale - 35 grams

PREPARATION
1. Heat 2 tablespoons coconut oil in a heavy skillet, add 60 grams green onions and stir for 2 - 3 minutes.
2. Add 80 grams carrot, 2 tablespoons curry powder and stir again.
3. Add 100 grams cauliflower, 90 grams mushrooms and stir until toasted and fragrant.
4. Add 380 milliliters coconut milk, 150 grams tomato, 100 grams chickpeas, 1/2 teaspoon salt and mix well to combine. Reduce heat to low and simmer for 15 minutes.
5. Add 100 grams green peas, 35 grams kale and mix well. Cook for about 2 - 3 minutes.
6. Serve.