Thai Curry

30 minutes

Vegan & Gluten Free

This quick and veggie packed curry is so delicious and comforting. The veggies are really interchangeable with whatever vegetables you like!

Ingredients 

1 can of full fat coconut milk

1 tablespoon of curry paste (I used red)

1 Block of pressed extra firm tofu cut into small chunks

Big bunch of spinach

Handful of snap peas or snow peas

1 bunch of broccoli cut into florets

1 white sweet potato (orange would work just fine) medium diced

1 bell pepper large diced

1 shallot finely diced

4 garlic cloves minced

Cooking Instructions

Use a soup pot or dutch pot.

Heat a little oil (I used coconut oil)

Sauté the garlic and shallots for a minute and add in with the curry paste

Add a little salt. Cook for about 5 minutes or until very fragrant, being careful not to burn the garlic or shallots. Add a little more oil if needed.

Add in the tofu and fry for a few minutes. (You can also fry this seperate and add at the end)

Add in the sweet potato, broccoli, coconut milk and 1 cup of water.

Let simmer until the sweet potato is fork tender, about 15-20 minutes.

Add a little more water if needed and add in the remaining veggies, and cook for about 5 more minutes. You want to keep a nice crunch on the snow peas, and bell pepper.

Add in a tsp of sugar at the end and a splash of fish sauce if you aren't vegan!

You can also squeeze in a lime it gives it a nice finish.

Top with cilantro for garnish.

I love to enjoy this with rice!