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
- 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 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