Vegan Coconut Curry

This Vegan Coconut Curry is a delightful blend of rich coconut milk and fresh vegetables, mimicking the flavors of a traditional seafood dish while being entirely plant-based. It's a comforting and aromatic dish that brings warmth and satisfaction to your meal.

Ingredients

• Coconut milk - 400 ml
• Firm tofu - 200 grams, cubed
• Red bell pepper - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, sliced
• Garlic - 3 cloves, minced
• Ginger - 1 inch piece, minced
• Red curry paste - 2 tablespoons
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Cilantro - 2 tablespoons, chopped
• Olive oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Cooked rice - 200 grams (to serve)

Steps

1. Heat olive oil in a large pan over medium heat. Add minced garlic and ginger, sautéing for about 2 minutes until fragrant.
2. Add the red curry paste and stir well, cooking for another 1-2 minutes.
3. Pour in the coconut milk and bring to a gentle simmer.
4. Add the cubed tofu, sliced red bell pepper, zucchini, and carrot. Stir to combine.
5. Add soy sauce, lime juice, salt, and black pepper to taste. Let the curry simmer for about 15 minutes until the vegetables are tender.
6. Remove from heat and stir in chopped cilantro.
7. Serve hot over cooked rice.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats from coconut milk, promoting heart health.
• High in plant protein from tofu, aiding muscle repair and growth.

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