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VegeGreens laying on a marble kitchen counter next to vegan coconut curry

Vegan Coconut Curry

Nourish your body and soul with this super comforting, super flavourful vegan coconut curry! Here's why you'll love this dish:
  • 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!

 

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