Creamy Red Curry with Veggie Gyoza
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
- 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
- Store bought vegetable gyoza or homemade
Preparation
In a large pot over medium to high heat, melt coconut oil then add diced onion, minced garlic, and minced ginger. Sauté for 5 minutes.
Season with salt and pepper, then add chopped bell peppers, tofu, and broccolini. Sauté for 7 minutes, stirring as it cooks.
Add vegetable broth, coconut milk, soy sauce, curry paste, and maple syrup. Stir, bring to a simmer, and cook for 10 minutes or until vegetables are tender.
Spoon 4-5 cups of broth and red bell pepper into a blender. Blend on high for 1 minute.
Pour the blended mixture back into the pot. Stir and let simmer for an additional 5 minutes.
Cook the vegetable gyoza according to package directions
Serve hot with rice, a squeeze of lime, garnish with cilantro, and top with cooked gyozas.
