Vegan Green Curry with Tofu and Vegetables
Ingredients
- Any veggies of choice
- 2 tbsp vegan friendly green curry paste
- 1 cup coconut milk (canned)
- 1 cup coconut water
- 1/2 tbsp coconut sugar
- 1 tbsp coconut aminos
- Juice of half a lime
- 1 handful Thai basil
- Brown rice
Tofu
- Half a block extra firm sprouted tofu
- 1 tsp avocado oil
- Splash of coconut aminos
- Seasoning of choice
Preparation
Start by preparing the rice using organic quick cook brown rice with an 8-minute manual setting in the instant pot or your preferred method.
Wash, peel, and cut all veggies into bite size pieces, such as sugar snap peas, bell pepper, spring onion, corn, and peas.
Heat up coconut milk and coconut water in a large wok or skillet.
Stir in curry paste, coconut sugar, and coconut aminos, and bring to a boil.
Lower the heat and add veggies to the wok; if available, add kaffir lime leaves and a crushed finger-sized piece of lemongrass.
Simmer for a few minutes until veggies are slightly soft but not overcooked, then add lime juice and Thai basil at the end.
Taste and adjust saltiness if needed.
For tofu, press out excess liquid and cut into large pieces.
Heat up about 1 tsp of avocado oil in a non-stick pan and sear tofu on all sides until slightly browned.
Add a splash of coconut aminos and/or other seasoning of choice, and pan fry for a few more minutes.
To make the dish easier, skip pan frying the tofu and let it simmer with the veggies instead.
For a lighter version, use coconut water as specified; adjust seasoning based on preference.