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Shared by Dr. Kristie Seelman, Andrew Young School of Policy Studies
Ingredients
  • 4 Tbsp. virgin coconut oil or extra-virgin olive oil, divided
  • 1 14-oz. package firm or extra-firm tofu, patted dry, cut into ½" cubes
  • Kosher salt
  • 2 medium onions, coarsely chopped
  • ⅓ cup red curry paste
  • 2 large zucchini, cut into ½" pieces
  • 1 large or 2 small Japanese eggplant, cut into ½" pieces
  • 8 oz. green beans, trimmed, cut into 1" pieces
  • 1 13.5-oz. can unsweetened coconut milk
  • Lime wedges, cilantro leaves with tender stems, and coarsely chopped salted, roasted peanuts (for serving)
Note: Ingredients may have been altered from the original.
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