| 2 tbsp | red curry paste |
| 1 tbsp | tomato purée |
| 2 tbsp | ginger (grated) |
| 3 cloves | garlic (grated) |
| 1 | shallot |
| 150 ml | coconut milk |
| 150 ml | bouillon water |
| ½ tbsp | agave nectar |
| 1 tsp | lemon grass powder |
| 1 tsp | smoked paprika powder |
| 1½ tsp | turmeric powder |
| 1 | red bell pepper |
| ½ | zucchini |
| 150 g | broccoli |
| 25 g | raw cashews |
| 1 | lime |
Thinly slice the shallot, mince the garlic and ginger. Dice courgette, bell pepper and cut broccoli and set aside.
Heat a wok over medium-high heat. When hot add coconut oil or rice oil to the wok together with the shallot. Saute for two minutes
Add garlic and ginger, saute for one to two minutes
Add red curry paste, tomato puree and the mix of spices, stir with the other ingredients and let sit for 1 minute
Now deglace the pan with coconut milk, 2/3 of the bouillon water and add agave (or maple) syrup and stir a couple of times
Add courgette, bell pepper to the wok and let simmer for approximately 10 minutes on low-medium heat
In the mean time in another pan steam the broccoli for about 4 minutes and add this to the wok. The sauce should cover all the veggies. Add more liquid (water or coconut milk) if this isn't the case.
After 10 minutes of simmering add raw cashews and squeeze the lime over the curry. Let sit for 3 minutes.
Serve with wild rice, parsley and sesame seeds. You can also use coriander.
Made with 
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