This easy curry recipe is loaded with tofu and vegetables! Naturally gluten-free, this curry dish tastes great paired with rice. Learn how to make this healthy and simple curry dish for a healthy vegetarian dinner!
1Tablespoonliquid aminoscan substitute with soy sauce, tamari, or coconut aminos
1Tablespooncoconut sugarcan substitute with brown sugar or cane sugar
Toppings:
cilantrochopped
peanutschopped
lime wedges
Serving Suggestions:
ricebrown, white, Jasmine
Instructions
Press Tofu: Drain the block of tofu and wrap in paper towels or tea towel. Press for 10-30 minutes.
In a large skillet over medium heat, melt coconut oil and add carrots. Cook for 1-2 minutes.
Add bell pepper and onion. Sauté for 1-2 minutes.
Add broccoli, tofu, ginger, garlic, and green curry. Sauté until fragrant (about 1 minute)
Pour in can of coconut milk and bring to a simmer. Let cook about 5-7 minutes.
Stir in coconut sugar and liquid aminos. Taste and adjust seasonings as needed.
Serve warm with rice. Top with cilantro, chopped peanuts, and lime wedges.
Notes
To make curry saucier, can add more coconut milk or water mixed with green curry paste.Leftovers can be stored in an airtight container in the fridge for 5 days.