Vegan Thai Red Curry
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 cup mushrooms, sliced
- 1 cup tofu, cubed
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tbsp lime juice
- Salt to taste
- Fresh basil leaves for garnish
Preparation
Heat the oil in a large pan over medium heat
Add the chopped onion and minced garlic, sauté until softened and fragrant
Stir in the red curry paste and cook for about 1 minute
Pour in the coconut milk and vegetable broth, bring to a simmer
Add the sliced red bell pepper, zucchini, broccoli florets, sliced mushrooms, and cubed tofu
Mix in the soy sauce, brown sugar, and lime juice
Simmer for 10-15 minutes until the vegetables are tender
Season with salt to taste
Garnish with fresh basil leaves before serving
