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Vegetable Red Curry with Rice
20 minutes
Looking for a way to get your 5-a-day serving of veggies? This warm, satisfying meal of Vegetable Red Curry with Rice will get you there! Spices in Thai red curry paste such as lemongrass, paprika, and Thai ginger blend perfectly with MRM mesquite powder. Rice absorbs the creamy coconut milk to finish off this delicious meal.


  • 1 cup cooked brown rice
  • 1 can light coconut milk
  • ½ large red bell pepper, sliced into strips
  • ½ large green bell pepper, sliced into strops
  • 1 cup fresh cauliflower florets
  • 1 large carrot, peeled and chopped
  • ¼ large white onion
  • 1 tsp minced garlic
  • ½ tbsp coconut sugar
  • 1 tbsp Thai Red Curry Paste
  • 1 tbsp MRM Raw Organic Mesquite Powder


  • Add a layer of water or a bit of olive oil to a medium sized pot.
  • Add in the onion, sautéing on medium heat until they become soft.
  • Next, add the peppers and carrots and cook until slightly softened
  • Add in the curry paste, garlic, coconut sugar and mesquite powder and stir until veggies are coated.
  • Add the coconut milk and cauliflower florets, stirring to combine.
  • Simmer on medium/low heat until the veggies are tender to your liking.
  • Serve with brown rice and salad. Garnish with a sprinkle of nutritional yeast!

Nutrition Information


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