1. Cook vegetables on medium/high heat with a spritz of oil for 2-3 mins.

They do not need to be cooked all the way through. Remove from the

pan.

2. Adjust the heat to medium/low and add the grated garlic, ginger, and

curry paste. Stir frequently so it doesn’t burn and cook for 2 mins or

until fragrant.

3. Add the coconut milk and broth and bring the mixture to a simmer.

4. Add Kokada, tamari, and optional chili paste. If your curry paste is

spicy you will want to add 1.5 tbsp Kokada to balance the heat.

5. Add the veggies back in and simmer until desired tenderness.

6. Turn off the heat and add the lime juice.

7. Serve with white rice and fresh cilantro.