Vegan Coconut Curry

• The base of coconut oil and yellow curry paste not only infuses this dish with incredible flavor but also introduces potent anti-inflammatory and antioxidant properties.
• The medley of vegetables - broccoli, carrots, zucchini, and red bell pepper - bursts with essential vitamins, minerals, and dietary fiber, promoting optimal health and digestion.
• The inclusion of full-fat coconut milk adds creaminess while offering a source of healthy fats and medium-chain triglycerides (MCTs), supporting heart health and boosting metabolism.
• Tofu, a versatile plant-based protein, fortifies this dish, providing essential amino acids vital for muscle repair and overall well-being.
• Seasonings like sriracha and lime juice not only enhance taste but also potentially contribute to metabolism and immune function.

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 4 servings

INGREDIENTS:

• 1 tbsp coconut oil
• 3 tbsp yellow curry paste
• 1 medium onion, diced
• 1 ½ cans full fat coconut milk
• 1 head broccoli, cut into florets
• 3 medium carrots, chopped
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 2 cups vegetable stock
• 1 block extra firm tofu, cut into cubes
• Salt + black pepper
• 1-2 tsp sriratcha (optional)
• 1 tsp lime juice (optional)

DIRECTIONS:

1. In a large pot over medium heat, heat the coconut oil.
2. Add in the curry paste and cook for 1-2 minutes. Then add the chopped onion and cook for about 3 minutes, until onions are slightly translucent.
3. Add coconut milk to the pot and stir continuously over medium heat for 5 minutes. Then add the broccoli, carrots, zucchini, red bell pepper and vegetable stock. Cook until vegetables are tender, about 10-15 minutes.
4. Once the curry is about 5 minutes from being done, add in the tofu cubes.
5. Serve over a bed of rice with cilantro and a lime wedge. Enjoy!