Easy Vegan Coconut Green Curry
Ingredients
- 1 15 oz can full fat coconut milk
- 1/2 or 1 cup water or veggie broth
- 1 1/2 tbsp light soy sauce
- 1/2 tsp lime zest
- 3 cloves garlic
- 1 inch ginger
- 2 scallions
- 1/2 jalapeño (optional)
- 2 tbsp green curry paste
- Handful fresh cilantro
- Handful fresh basil (if you can find Thai Basil even better)
- 2 tsp sugar
- 2 tsp avocado oil or other neutral oil
- 1/2 white onion, diced
- 1 cup asparagus, cut into chunks
- 1 medium zucchini, chopped into chunks
- 1 (450g) block extra firm tofu, pressed and cubed
- 1 cup spinach
- Juice of 1/2 a lime
Preparation
Blend the coconut milk, water, soy sauce, garlic, ginger, jalapeño, scallions, sugar, curry paste, cilantro, and basil in a blender until smooth, then set aside and add more water if a thinner curry is desired.
In a large pan, add oil and sauté the onion with a pinch of salt until softened.
Add asparagus and zucchini and sauté until they become vibrant green and cook through.
Pour the vegetables into a bowl.
If desired, sauté the tofu to brown slightly.
Pour the curry sauce into the pan with the tofu and bring to a low simmer.
Cover and simmer for 5-8 minutes, adjusting liquid if desired.
Stir in the cooked vegetables and spinach, add lime juice, and allow the spinach to wilt.
Serve with rice.
Tips
Use blended herbs for a vibrant green and flavorful sauce.
Customize the vegetables to your preference for easy variation.
