Vegetarian Coconut Curry (Under 30 Minutes)

liveeatlearn.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

Curry

1 Tbsp coconut oil 15 mL, or any high heat oil

2 Tbsp chopped shallots

1 Tbsp freshly grated ginger

2 Tbsp Thai red curry paste

2 14-oz cans full-fat coconut milk 414 mL each, unshaken and chilled*

1 cup vegetable broth 236 mL

2 Tbsp soy sauce 30 mL, or tamari for GF option

2 Tbsp honey 30 mL, or sugar for vegan option

1 Tbsp chili garlic sauce 30 mL

Fillings

4 oz rice noodles 113 g

1 Tbsp coconut oil 15 mL, or regular high heat oil

1 block firm tofu 400 g

1 cup thinly chopped carrot 50 g

1 cup thinly chopped red cabbage 50 g

1 cup snap peas 50 g

Directions at liveeatlearn.com

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