THAI RED VEGETABLE CURRY

1 tbsp coconut oil
1 onion, diced
4 garlic cloves, minced
1 tsp grated ginger (or 1 inch ginger)
4 tbsp Thai red curry paste
1 (8oz) package white button mushrooms, sliced
1 orange bell pepper, sliced
2 heads of broccoli, cut into florets
2 carrots, cut into coins
1 (10oz) package snap peas, trimmed
1 (5 oz) can water chestnuts
1 (14 oz) can coconut milk
1 (14 oz) can coconut cream
3 tsp coconut aminos
1 tsp paprika
juice of 1 lime
cilantro, optional

1. Melt coconut oil in dutch oven or heavy pot over medium heat. 
2. Add the onions and sauce for 5 minutes, or until soft
3. Add the ginger, garlic, and curry paste and stir for 30 seconds
4. Add the mushrooms, bell pepper, broccoli, and carrots and stir fry for 3-4 minutes or until the vegetables are coated with the curry paste.
5. Cover with a lid for 5-7 minutes, or until the vegetables soften.
6. Add the snap peas, water chestnuts, coconut milk, coconut cream, coconut amino, paprika and lime juice. Stir until well combined.
7. Garnish with cilantro if desired and serve.
8. Serve over quinoa, rice or any grain. ​