Vegan Asparagus Coconut Curry
What You Need
- 1/2 lb fresh asparagus, cut into bite sized pieces
- 1/2 small white onion, sliced
- 1/2 cup bamboo shoots
- 1/2 cup thinly sliced carrots
- 1 cup chopped broccoli
- 1 cup chopped cauliflower
- 1/2 cup fresh green beans, cut into 1-inch pieces
- 1/2 cup sliced and halved zucchini
- 1/3 cup sliced mushrooms
- 1 small green bell pepper, sliced thin
- 2 Thai basil leaves
- 14 oz extra firm tofu, sliced into 1-inch strips and patted dry
- 13.5 oz can unsweetened coconut milk
- 1/2 cup vegetable broth
- 2 1/2 tbsp soy sauce
- 1/2 tbsp brown sugar or agave
- 2/3 cup red curry paste
- Hot cooked rice
Average
4
Fresh Asparagus
What You Do
In a large skillet, add coconut milk, basil, broth, soy sauce, brown sugar, and curry paste. Allow the mixture to come to a low simmer and ingredients to dissolve.
Add the remaining veggies, except the tofu, and mix into the sauce. Cover and simmer for about 10 minutes to allow veggies to soften.
Add the tofu and gently stir. Cook for an additional 2 minutes.
Serve over hot cooked rice.
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