Creamy Red Curry W/ Veggie Gyozas
Ingredients
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 inch fresh ginger, minced
- 1 tbsp coconut oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup broccolini, chopped
- 1 container tofu, cubed (i really like use high protein firm tofu)
- 1 red bell pepper, chopped small
- 6 cups filtered water + 1 tbsp bouillon paste (or 6 cups vegetable broth)
- 2 cans coconut milk
- 1 tbsp soy sauce
- 4 tbsp red curry paste
- 1 tbsp 100% pure maple syrup
- 1 tbsp sriracha (optional)
- 1 bunch cilantro, for garnish
Preparation
In a large pot over medium to high heat melt coconut oil then add diced onion, minced garlic and minced ginger
Sauté all together for 5 minutes
Season with salt and pepper for 5-6 minutes then add chopped bell peppers, tofu, broccolini & sauté for 7 minutes, stirring as it cooks
Add vegetable broth, coconut milk, soy sauce, curry paste, maple syrup and stir
Bring to a simmer and cook for 10 minutes or until vegetable are tender
In a blender carefully spoon 4-5 cups of broth and the red bell pepper to the blender
Blend on high for 1 minute then pour back into pot
Stir and let simmer for an additional 5 minutes
Make gyoza according to the directions on package or if you’re following my recipe for homemade gyoza follow the directions accordingly
Serve hot with rice, a squeeze of lime, garnish with cilantro and top off with cook gyozas
Ps i realize the tofu in my curry looks crispy…that is because i took the extra time to coat the cubed tofu with corn starch then pan fried it in avocado oil, then seasoned with salt and pepper
They get really crisp this way…but i noticed once i added it to the curry it softened and was no longer crispy… so just keep that in mind! :) good eaten separately otherwise just follow directions above!
