Curried vegetables.

I made curry for the first time, but instead of using coconut milk, I decided to use almond milk, as it is less fatty and has less calories.

Serves 4.

Ingredients
2 stalks of celery - thinly cut
1 medium carrot - julienne
1/2 red bell pepper - julienne
1/2 cup mushrooms
1/2 yellow onion
2 green onions - chopped very small
2 garlic cloves - minced
1/2 tbs olive oil
1 cup almond milk (for traditional curry use coconut milk, but it will have more calories and fat. Can also use regular or yogurt milk with coconut essence.)
2 tbs curry paste
1 tbs kaffir lime leaves
paprika, pepper and cilantro to taste

Directions
- Saute the onions, green onions in the olive oil for a couple minutes until see-through.
- Add the spices, curry paste and kaffir lime leaves and stir until well mixed.
- Add the vegetables and saute while constantly stirring to mix well.
- When the vegetables start to soften, add the milk and stir until thoroughly heated.

Serve hot over rice with a garnish of fresh cilantro.

This recipe makes a curry with a bit of heat to it. If you'd like it milder, use less paste, and maybe skip the black pepper. I like my Thai dishes spicy. :)