Coconut Curry BBQ

This Coconut Curry BBQ combines the rich flavors of coconut milk and spices with the smoky essence of BBQ, creating a delightful vegan dish that's perfect for summer grilling. Enjoy this unique fusion of American BBQ and Southeast Asian curry in every bite.

Ingredients

• Coconut milk - 200 ml
• Red curry paste - 2 tablespoons
• Maple syrup - 1 tablespoon
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Garlic - 2 cloves, minced
• Fresh ginger - 1 teaspoon, grated
• Smoked paprika - 1 teaspoon
• Tofu - 300 grams, pressed and cubed
• Bell pepper - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. In a bowl, mix the coconut milk, red curry paste, maple syrup, soy sauce, lime juice, minced garlic, grated ginger, smoked paprika, salt, and black pepper until well combined.
2. In a large skillet, heat the olive oil over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes.
3. Add the sliced bell pepper and zucchini to the skillet, cooking for an additional 5 minutes until tender.
4. Pour the coconut curry sauce over the tofu and vegetables, stirring to coat evenly. Let it simmer for 10 minutes, allowing the flavors to meld.
5. Remove from heat and serve the Coconut Curry BBQ hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 15 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from the spices and vegetables.
• Provides protein from tofu, essential for muscle repair and growth.

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