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Tag someone ⁣ Follow Follow Follow . . . Easy to make, a little spicy, h…

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Tag someone ⁣ Follow Follow Follow Easy to make a

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Easy to make, a little spicy, healthy, filling, and most importantly so delicious!
1 head of cauliflower
2-3 large russet potatoes
3 tbsp (more or less depending on preference and curry paste) red Thai curry paste *
1 tbsp coconut or avocado oil
1 can of coconut milk
1 cup vegetable broth
1 tbsp coconut sugar
2-3 kaffir lime leaves **
Juice of 1 small lime
Fresh Thai basil
Coconut aminos or salt to taste
Sliced red chili

1/2 block super firm tofu
1 tbsp avocado oil
1-2 tbsp coconut aminos

Serve with jasmin rice

*make sure it’s vegan friendly (no fish or shellfish ingredients)
** if you can’t find kaffir lime leaves, you can use a some lime peel. Cut thin large slices from an organic washed lime, let it simmer for 5-10 minutes with the curry, then discard

Cut cauliflower into large florets and wash thoroughly. Peel potatoes and cut into bite size pieces. Slice chili if using.
Heat up 1 tbsp of oil in your wok or sauté pan, and add curry paste. Fry paste for a minute, then stir in coconut milk, veggie broth and coconut sugar. Add cauliflower, potatoes, chili and kaffir leaves, and bring to a boil. Let simmer (covered if possible) until potatoes are tender.
Top with Thai basil, lime juice, and salt or coconut aminos to taste.
For the tofu, cut it into into desired shape, heat up some oil and fry on both sides for about 3 minutes or until browned. Glaze and season with coconut aminos.
Serve curry with rice and tofu, and enjoy!
(Makes 2 large servings)
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