Vegan Coconut Green Curry with Vegetables
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
- 2 tsp sugar
- 2 tsp avocado oil or other neutral oil
- 1/2 white onion
- 1 cup asparagus
- 1 medium zucchini
- 1 (450g) block extra firm tofu
- 1 cup spinach
- Juice of 1/2 a lime
Preparation
Blend the coconut milk, water, soy sauce, lime zest, garlic, ginger, jalapeño, scallions, sugar, curry paste, cilantro, and basil until smooth and set aside.
In a large pan, add the oil and sauté the onion with a pinch of salt until softened.
Add the 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 in the curry sauce to the pan with the tofu and bring to a low simmer.
Allow to simmer covered for about 5-8 minutes, adjusting liquid if desired.
Stir in the cooked vegetables and spinach, add a squeeze of lime, and allow the spinach to wilt.
Serve alongside some rice and enjoy.
Tips
For a vibrant green and flavorful sauce, ensure the herbs are well blended.
Feel free to change out the vegetables of your choice when sautéing.
