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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A fabulous recipe a classmate gave me one day for vegetarian coconut curry! It's mouthwatering, relatively simple and Veggies can be changed to suit your tastes :) (I make it minimum once a week and it's become my favorite meal for the past four months) Ingredients:
3 cups of your favorite rice |
1 teaspoon yellow curry paste |
400 ml coconut milk |
340 g tofu, diced |
1/4 of a white onion, minced |
1/2 a garlic clove, minced |
2 carrots, peeled and diced |
4 baby potatoes, peeled and diced |
5 -6 snap peas, diced (left in pods) |
1 tablespoon sugar |
3 dashes salt |
1 tablespoon olive oil |
Directions:
1. put olive oil in a medium/large frying pan and turn to medium heat.
2. sautee onion, tofu and garlic together until onion turns clear.
3. add in curry paste and stir.
4. add veggies by hardness (peas first, then carrots, then potato, etc). Let sautee for 5-8 minutes, stirring regularly.
5. add coconut milk, sugar and salt. Let cook until veggies are at preferred softness, stirring regularly.
6. pour over rice and enjoy! :).
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