This is an awesome dish that can fill up the entire family! The beauty about a Coconut Curry is that you can really put anything you want into it and it’ll taste delicious. If you have some veggies that are starting to go bad on you and you don’t know what to do with them…use them here. Of course, using fresh veggies is always best! Here is what we used in this Coconut Curry…feel free to use the same veggies or mix it up and use different ones!
You can also enjoy this Coconut Curry over some rice, quinoa or noodles.
- 1 container organic tofu
- 2 red onions
- 1 yellow onion
- 5 cloves of garlic
- 1 leek
- 2 small zucchinis
- 1 or 2 small Chinese eggplants
- Add 1 cup okra
- 1 cup peas
- 1-2 cups mushrooms
- 2-3 heads of Bok Choy
- 1 Tbsp curry powder
- 1/2 Tbsp ground cloves
- Add 1/2 Tbsp cinnamon
- 1/2 Tbsp turmeric
- 1 can of organic coconut milk
- 1/2-1 can of water
- sesame seeds
- chilli flakes
- Drain & cube the tofu. Place the cubed tofu on a cookie sheet and bake at 350° for 25-30 minutes (if you want the tofu to have a bit of a crunch…adds texture).
- Prep a hot pot (can use a bit of water) and add the onions, garlic, & leek.
- Once they soften a bit, add the rest of the veggies except for the Bok Choy.
- Allow the veggies to stir fry for a few minutes and then add the spices. Stir the pot so the spices are well mixed with the veggies.
- Add the crispy tofu.
- Add the coconut milk and then use the same can for the water so any coconut milk left in the can will come out.
- Stir it all together, then add the Bok Choy and then lower the heat and let it simmer for 30 minutes or more.
- After plating, garnish with some sesame seeds and chilli flakes to taste.
Enjoy…Let us know what you think!
~ Plant Trainers