Yield: 4
Green Vegetable Curry
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- 1 tbsp coconut oil
- 1 white onion, diced
- 1 tbsp fresh ginger
- 3 garlic cloves, minced
- ⅓ cup green curry paste
- 1 cup light coconut milk
- 2 cups vegetable broth
- 2 carrots, peeled and sliced
- 2 cups broccoli florets
- 12 oz extra-firm tofu, cut into ½ inch cubes
- 1 cup snap peas
- 2 cups baby spinach
- 1 lime, cut into wedges
- ¼ cup fresh cilantro
Instructions
- In a large pot, heat the coconut oil over medium-high heat. Add the onion and cook for 2 to 3 minutes. Add ginger, garlic, and curry paste and cook for another minute. Add the carrots, broccoli, tofu, coconut milk, and vegetable broth. Stir well. Bring to a boil and then reduce the heat and simmer for 5 to 8 minutes. Add snap peas and spinach. Cook for an additional 2 to 3 minutes. Season with salt and pepper to taste.
- Serve with fresh lime wedges and cilantro. Store in the refrigerator for up to 5 days.
Leave a Reply