Vegan Thai Red Curry

🧂 Ingredients

• 1-2 tbsp coconut oil

  for frying
• 1-2 red onions

  diced
• 2 carrots

  diced
• 1 red bell pepper

  cut into strips
• 1 green or yellow bell pepper

  cut into strips
• 1 head of broccoli

  cut into florets
• 3-4 garlic cloves

  minced
• 1 tbsp ginger

  minced
• 3 tbsp red curry paste

  or curry powder
• 3 tbsp soy sauce

  or tamari sauce if gluten-free
• 1-2 tsp paprika powder

  or chili powder to taste
• 2 tsp rice vinegar

  or lemon or lime juice
• 1 ½ cans coconut milk
• ½ cup vegetable broth
• 1 cup peas

  thawed
• 2-3 cups fresh baby spinach
• 1 tbsp coconut sugar

  optional to taste
• 1-2 tbsp sesame or coconut oil

  for frying
• 8 oz firm tofu

  cut into cubes
• 1 tsp turmeric

  optional
• 2-3 tbsp coconut yogurt
• sesame seeds
• peanuts
• chili
• fresh parsley or coriander
• cooked rice

Instructions

• 1 Heat the coconut oil in a large deep pan or pot. Add the chopped onions and
  sauté for 2-3 minutes until translucent. Then add the carrots and continue
  sautéing for a short while. Next, add broccoli florets, bell peppers, garlic and
  ginger and sauté for another 3 minutes or so, until the veggies have softened a
  bit. (Now you can remove some crunchy veggies into a bowl and set them aside to
  use for garnish as desired).
• 2 Add the curry paste, paprika powder, soy sauce, and rice vinegar and sauté for
  another minute. Then stir in the coconut milk and veggie broth and bring to a
  simmer. Simmer, covered, for about 5-10 minutes, until the veggies have softened
  and the curry is creamy. Taste and adjust seasonings as needed or add some
  coconut sugar if you want it sweeter. Lastly, add peas and spinach and cook for
  a further minute until the spinach is wilted and the peas are thawed.
• 3 In the meantime, wrap the tofu in paper towels and press to remove excess liquid
  (see recipe video for detailed instructions).
• 4 Heat some oil in a non-stick pan. Add the tofu cubes, sprinkle with a pinch of
  turmeric as desired, and fry them from all sides until golden-brown and crispy.
  Then add the crispy tofu to your curry.
• 5 Garnish your curry with reserved crunchy veggies (optional), plus a swirl of
  coconut yogurt, raw onion slices, peanuts, sesame seeds, chili flakes, and fresh
  chopped parsley or coriander. Serve over rice or glass noodles or with vegan
  naan bread [https://biancazapatka.com/en/vegan-naan-bread/]. Enjoy!

Nutrition Info