We love Thai curry in our house, but don’t always want to order in. I find that this recipe is a fantastic way to use up extra vegetables in the fridge before they go bad. This is a super easy way to get in a variety of vegetables in one single dish. It also makes delicious leftovers!

Feel free to swap out the tofu for any protein of choice and serve with some organic brown or white rice!

Vegan Coconut Curry (Tofu)

Ingredients:

• extra virgin olive oil
• 12 oz firm tofu (can swap for chickpeas or other preferred protein)
• 2 cloves garlic, chopped
• 1 tablespoon fresh ginger, minced
• 2 cups eggplant, cubed
• 2 cups broccoli
• 2 cups cauliflower
• 2 heaping tablespoons curry paste
• 1 15-oz. can of coconut milk
• 2 cups water
• tamari sauce to taste
• honey to taste
• juice of 1 lime
• fresh basil and green onion (garnish)

*Best served over some organic white or brown rice!

Directions:

1. Drain and press the tofu with paper towels to dry it out. Then slice into cubes.
2. Heat olive oil in a large pot over medium heat, add tofu, and sprinkle with salt. Sauté for ~5 minutes, then remove from the pot and set tofu aside.
3. Add garlic and ginger to the pot and sauté until fragrant, then add eggplant, broccoli, cauliflower, curry paste, coconut milk, water, and soy sauce. Stir and bring to a boil.
4. Cover and let simmer until vegetables are soft and cooked through.
5. Mix in honey, then add tofu, and squeeze lime.
6. Garnish with basil and green onions.

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