Vegetable Coconut Curry
[Vegan, Gluten-Free]

For the Peanut Sauce:

• 1/4 teaspoon ground coriander
• 1-2 teaspoons Thai red curry paste
• 1 inch knob minced ginger
• 1 tablespoon fresh cilantro
• Zest of 1/2 lime
• 1 can full fat coconut milk
• 2 tbsp peanut butter or almond butter
• 1 tablespoons maple syrup
• 1/2 teaspoon lime juice

For the Vegetables: 

• 2 tablespoons coconut oil
• 1/2 teaspoon salt
• 2 minced garlic cloves
• 1 large summer squash or 2 small cut into roughly 2" strips
• 1 large zucchini or 2 small cut into roughly 2" strips
• 3-4 carrots cut into 2" strips
• 1 red bell pepper thinly sliced
• 8 small white mushrooms sliced
• Handful of green beans trimmed and cut in half
• Optional: chopped peanuts or sliced almonds, cilantro for garnish