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Easy Vegan Red Coconut Curry Stir Fry

  • Author: Kathy Carmichael
  • Yield: 4 servings

Description

This quick and easy dinner will satisfy the pickiest eaters. Brussel sprouts transform when bathed in a red coconut curry sauce.


Ingredients

  • 1 pound fresh green beans, ends removed and snapped in half
  • 1 pound fresh Brussel sprouts, ends cut off and sliced in half (TIP: Soak Brussel sprouts in cold salt water to remove any dirt and bugs that tend to embed in between the payers)
  • 1 medium yellow onion, sliced into slivers
  • 1 red pepper, cried into slivers
  • 3 cloves garlic
  • 1 inch of fresh ginger, minced
  • 1 teaspoon red pepper flakes
  • 2 cps cooked brown rice (1/2 cup per serving; served on the side)

COCONUT CURRY SAUCE

  • 2 cans organic low-fat coconut milk (13.6 oz. each can)
  • 4 Tablespoons Red Curry Paste

TOFU

  • 7 ounces (1/2 package) of extra firm organic tofu
  • 1 Tablespoons Curry paste
  • 2 Tablespoons water or vegetable broth

Instructions

TOFU

  • Using a tofu press, press tofu slowly to reduce excess water (you may also use paper towels and a heavy book if you don’t have a tofu press)
  • Cut block into inch thick sections; then cut into one inch squares or triangles
  • In a small bowl combine curry paste and water (or vegetable broth)
  • Whisk together
  • Toss sauce on tofu triangles/squares

BAKING TOFU

  • Pre-heat oven o 350 degrees
  • Line a baking ¬†sheet with parchment paper or a silicone baking mat.
  • Place tofu triangles/squares in a single layer on the pan
  • Bake for 30 minutes

SAUCE

  • In a bowl, whisk together 2 cans of coconut milk and curry paste

STEAM BEANS AND BRUSSEL SPROUTS

  • Drain and rinse Brussel sprouts
  • Using a steamer or in a steamer pan, steam beans and Brussel sprouts together for 7 minutes (half the recommended time)
  • In a WOK, saut√© onion, garlic and ginger together until translucent
  • Add red peppers and cook for 3 minutes
  • Add steamed Brussel sprouts and beans
  • Add red pepper flakes
  • Stir fry in the WOK for 5 minutes; add Coconut/Curry Sauce
  • Toss

SERVE

  • Place vegetables cooked with coconut curry sauce into a deep bowl.
  • Be sure to add extra sauce from the pan.
  • Place tofu triangles/squares on top of the vegetables
  • Serve with a side of brown rice, which is added as the dish is eaten.

OPTIONAL

  • Serve with basil and fresh lime wedges
  • Ofer additional red curry flakes