Vegan Coconut Curry with Tofu

Ingredients - Serves 4

• Salt and pepper - To taste
• Lime - 1, juiced
• Spinach - 2 cups
• Bell pepper - 1, sliced
• Carrots - 2, sliced
• Vegetable broth - 1 cup
• Coconut milk - 1 can
• Red curry paste - 2 tablespoons
• Ginger - 1 tablespoon, minced
• Garlic - 3 cloves, minced
• Onion - 1, diced
• Coconut oil - 2 tablespoons
• Tofu - 1 block, pressed and cubed

Let's Get Started

1. Heat the coconut oil in a large pot over medium heat.
2. Add the tofu and cook until golden brown on all sides. Remove from the pot and set aside.
3. In the same pot, add the onion, garlic, and ginger and cook until the onion is soft, about 5 minutes.
4. Add the curry paste and cook for another minute.
5. Add the coconut milk, vegetable broth, carrots, and bell pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes.
6. Add the spinach and cook until wilted, about 2 minutes.
7. Return the tofu to the pot and stir in the lime juice. Season with salt and pepper.
8. Serve the curry over rice or with naan bread.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Calories: 400
• Fat: 20g
• Carbs: 40g
• Protein: 15g
• Sodium: 500mg
• Sugar: 5g