Broccoli and Parsnip Thai Red Curry

Spice profile: basil, black lime, cilantro, coriander, cumin, fenugreek, garlic, ginger, lemongrass, lime leaves, lime zest, shallot, sweet red pepper, Thai chiles, turmeric, white pepper

Simple to make, and you don’t need a ton of veggies. Chop up the following: 1 medium onion, 1 carrot, 1 parsnip, 1 watermelon radish, 1 medium head of broccoli, 1/8 head of cabbage, (center removed). I like to use a variety of cuts to give different textures, (carrots match sticks, parsnip roll cut, watermelon radish half moons, etc.) In a good sized pan, sauté the onions to start. When they just begin to get soft, add the broccoli. Sauté until the onions begin to brown. Add the rest of the veggies, the spice packet (2 tsp Stock + Spice Thai Red Curry), and one can coconut milk. Mix well and simmer until the veggies are just tender, (8-ish minutes). I still like a little crunch to the veggies, but cook to your liking. Add salt or soy sauce to taste and serve over noodles or rice. Optional, top with some peanuts and a squeeze of fresh lime juice. Enjoy!